
Friday, May 11 2007
Baked Pork Chops with Soy Sauce and Honey
Minimal preparation and no frying makes this one of the easiest ways of serving pork chops, for they are simply soaked in a light marinade and then baked until tender. Good with new potatoes tossed in parsley-butter and a green salad with sprouts. Ingredients 900g-1kg pork loin chops 2 large cloves garlic 25ml soy sauce 25ml honey 50ml dry white wine 2ml ground ginger 5ml dried sage Method Remove rind and most of the fat from the chops and arrange to fit in glass dish suitable for both marinating and baking. Crush garlic directly over chops and rub in with back of knife. Mix remaining ingredients, pour over chops and marinate for about 4 hours at room temperature, or all day in the fridge. Turn chops occasionally while marinating. Remove dish 1 hour before baking and bake, covered, at 160ºC for 1 hour. Remove cover, turn chops and bake uncovered for another 20 minutes or until tender and juices are slightly reduced and syrupy. Ladle a spoonful over each serving. Serves about 6. Fruited Pork Chops Ingredients 800g pork loin chops 2-3 gloves garlic 125ml pure apple juice 25ml soy sauce 25ml brown sugar 2ml dried rosemary Thin slices orange and apple Brown sugar, ground cinnamon and butter Method Arrange chops in baking dish. Crush garlic over chops. Mix apple juice, soy sauce, sugar and rosemary and pour over. Place 1 thin slice of orange and apple on each chop. Sprinkle a little sugar and cinnamon over apple, and dot with butter. Bake, uncovered, 1t 160ºC, for 1 hour 30 minutes until tender, and liquid is slightly syrupy. Serves 4-6 |