Asian Pork Chop Traybake
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Asian Pork Chop Traybake

Asian Pork Chop Traybake

Ingredients

Method

  • 2 red chillies, 1 sliced, 1 finely chopped
  • 3 tbsp dark soy sauce
  • 1 tbsp hoisin
  • 2 limes, 1 cut into wedges, 1 juice only
  • 1.5cm piece of ginger, grated
  • 4 quality pork chops
  • 250g basmati rice
  • 2 sliced leeks
  • 1 chopped lemongrass stalk
  • 250g pak choi, chopped
  • 800ml chicken or veg stock
  • 15g chopped coriander
  • Add the soy, hoisin, ginger, lime juice and finely-chopped chilli to a bowl, add the pork chops and mix well to coat. Cover and leave to marinade for at least an hour, preferably overnight. When ready to cook, preheat the oven to 220C.
  • Mix the leeks, rice, pak choi, lemongrass and stock in a roasting tin. Place the marinated pork chops on top, drizzle over any remaining marinade, and bake for 30 mins or until the rice is tender and the pork is cooked through. Garnish with the sliced chillies and chopped coriander, then serve with the lime wedges for squeezing over.
30 mins
4 serving

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