Grilled Asian Spring Pork Chops

Grilled Asian Spring Pork Chops

Our good friend Chef Adam Gray has created this fresh, tasty and super easy recipe for our pork loin chops.

Perfect for an early spring mid-week dinner.


4 x Pork loin chops (cut the fat every 2cm) Shop HERE

300g Tender stem broccoli 

1 Red chilli 

1 Lime

40g Clear honey

40g Dark soya sauce 

10g Fresh ginger


Ground white pepper


Making the glaze

Cut the red chilli lengthways, remove the seeds and white pith.

Finely chop the chilli and place in a small mixing bowl.

Finely grate the fresh ginger and add to the chopped chilli.

Zest and juice the lime and add to the ginger and chilli, along with the soya sauce and clear honey.

Mix all the ingredients together.


Cooking the pork chops and tender stem broccoli

Heat a cast iron griddle pan to a medium heat.

Season the pork chops on either side with salt and ground white pepper.

Place the pork chops on the griddle.

Turn the pork chops over every 3 or 4 minutes to ensure even cooking on each side.

Add the tender stem broccoli to the griddle pan.

Turn the tender stem broccoli every 2 to 3 minutes ensuring they're cooked evenly on each side.

The broccoli is cooked when it turns bright green but has a slight crunch.

Brush the pork chops and broccoli with the honey, soya, chilli glaze 

Remove the glazed pork chops and broccoli from the griddle, leave to rest on a plate for 3 to 5 minutes.

If there is any soya, chilli, honey glaze left, this can be spooned over the pork chop and tender stem broccoli on the serving plate.