Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Cloves garlic; crushed |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Root ginger; grated |
| 2 tablespoons | Dijon mustard |
| 3½ \N | Floz cup lime juice |
| 2 \N | Floz of each - sunflower oil and sesame |
| \N \N | ; oil |
| ½ \N | Chilli pepper; finely diced |
| 7 \N | Pork chops; trimmed, up to 8 |
| \N \N | Salt and pepper |
| \N \N | Crisp fried mange tout |
| \N \N | Limes |
| \N \N | Coriander leaves |
MARINADE
GARNISH
Mix all the ingredients together and place into a bag. Add the pork chops - remove any excess air and tie. Lay the bag on to a tray and place into the fridge for 1 day or overnight.
Preheat the grill on high. Remove the pork from the marinade and place on to a grill tray (this dish is extremely good for barbecues). Cook for 5 minutes on each side.
Heat up the marinade boiling for 3-4 minutes then leave to simmer.
Serve the chops with rice, red onion marmalade and a drizzle of marinade.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.