Grilled Asian Pork Chops - Chef Adam Gray

Chef Adam Gray has shared this incredibly tasty and super easy recipe for our pork cutlets

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Ingredients

4 x Pork Chops – fat cut/sliced every 2cm 

300g Tender stem broccoli 

1 Red chilli 

1 Lime

40g Clear honey

40g Dark soya sauce 

10g Fresh ginger

Salt

Ground white pepper

Making the Glaze

• Cut the red chilli lengthways and 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 thoroughly 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 evenly with salt and ground white pepper.
• Place the pork chops on a griddle pan or frying pan.
• Turn the pork chops over every 3 or 4 minutes to ensure even cooking on each side.
• After cooking the pork chops for 3 to 4 minutes on each side, add the tender stem broccoli to the griddle pan.
• Rotate the tender stem broccoli every 2 to 3 minutes so they are cooked evenly on each side.
• The tender stem broccoli is cooked when it turns bright green but still has a slight crunch.
• Brush the pork chops and tender stem broccoli with the honey, soya, chilli glaze 
• Remove the glazed pork chops and tender stem broccoli from the griddle or frying pan, 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.