Sticky Honey & Soy pork chops

Need a gluten free and dairy free main course? Sticky Honey & Soy pork chops could be a tremendous recipe to try. One serving contains 488 calories, 35g of protein, and 20g of fat. This recipe serves 4. For $3.13 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 623 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up chilli, garlic cloves, salad mix, and a few other things to make it today. It is brought to you by Simply Delicious Food. Overall, this recipe earns a tremendous spoonacular score of 83%. Sticky honey soy pork chops, Honey-Soy Pork Chops, and Honey-Soy Pork Chops are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 chilli, finely chopped (seeds removed if needed)

2 garlic cloves, minced

3cm piece of fresh ginger, grated

½ cup honey

juice of 1 lemon

3 tablespoons lemon juice

3 tablespoons olive oil

4 thick pork chops

mixed salad leaves

salt & pepper to taste

¾ cup soy sauce

sugar snap peas

Equipment:

frying pan

Cooking instruction summary:

To make the pork chops, combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well.Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes up to 2 hours.When you are ready to cook the chops, heat a pan over high heat and fry the chops, basting with the sauce until cooked through and sticky.To make the salad, combine the leaves and the sugar snap peas.Combine the dressing ingredients and mix well. Pour over the salad.Serve the salad with the cooked pork chops.

 

Step by step:


1. To make the pork chops, combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well.

2. Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes up to 2 hours.When you are ready to cook the chops, heat a pan over high heat and fry the chops, basting with the sauce until cooked through and sticky.To make the salad, combine the leaves and the sugar snap peas.

3. Combine the dressing ingredients and mix well.

4. Pour over the salad.

5. Serve the salad with the cooked pork chops.


Nutrition Information:

Quickview
488k Calories
35g Protein
20g Total Fat
44g Carbs
18% Health Score
Limit These
Calories
488k
24%

Fat
20g
31%

  Saturated Fat
4g
30%

Carbohydrates
44g
15%

  Sugar
38g
43%

Cholesterol
89mg
30%

Sodium
2693mg
117%

Get Enough Of These
Protein
35g
71%

Vitamin B1
1mg
67%

Selenium
45µg
65%

Vitamin C
53mg
65%

Vitamin B3
12mg
65%

Vitamin B6
1mg
62%

Phosphorus
396mg
40%

Vitamin B2
0.38mg
23%

Potassium
781mg
22%

Manganese
0.43mg
22%

Vitamin K
20µg
19%

Magnesium
69mg
17%

Iron
3mg
17%

Zinc
2mg
17%

Vitamin B5
1mg
16%

Vitamin E
1mg
13%

Vitamin A
649IU
13%

Vitamin B12
0.71µg
12%

Copper
0.21mg
11%

Folate
35µg
9%

Fiber
2g
8%

Calcium
47mg
5%

Vitamin D
0.54µg
4%

covered percent of daily need
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Food Trivia

Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

Food Joke

Three couples went to a restaurant. The women wanted to compliment the men with something that was on the table. "Could you pass me the sugar, sugar?" said the first gal. "Could you pass me the honey, honey?" said the second. "Could you pass me the bacon, pig?" said the third.

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