These Ginger Pork Chops will jazz up your weeknight. I’ve used a packet of great Lentilicious Lentils from Byron Bay but hey sweet potato will be perfect too.
Each month I give you a little peak inside my kitchen.
Oh hello March…….where did you come from?. Time flies and we all seem so buy now. In my house though I never find it hard to fit in time to cook.
It’s always nice cooking with new products for inspiration and this month I have several.
A packet of magnificent free range pork chops from Feather and Bone, and a packet of the most delicious lentils from Lentilicious. There aren’t many products that can say they are Gluten free, fat free, low GI, Kosher friendly, high protein , high fibre, vegan and GMO free, phew. but that is what they claim . they are made in Mullumbimby NSW. It’s a family venture and I love the idea of fast food that is actually good for you. Find here stockists on their website. support the family.
The beautiful plate below was a belated birthday gift. Handmade and painted, it will come in handy and when it’s not in use I just love looking at the serene colour. The dessert sitting on there is here…………….a copy of the Hensen Hotel in Marrickville’s Brulee trifle.
And then this, Blueberry Sauce. made from Blueberries from the Coffs Harbour region of NSW . There’s no preservatives or nasties Blueberrylicious if you want some. I am not sure what to use it on yet any suggestions?
Ginger Pork Chops coming up right here.
- 2 pork chops or fillet, chicken breasts or Lamb fillet
- 1 clove of garlic
- 2 Tablespoons fish sauce (or soy if you prefer but fish sauce makes the best marinade)
- 1 large piece of ginger grated ( 2 tablespoons)
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon sweet chilli sauce
- 1 small lebanese cucumber cut into small cubes ( skin and seeds left in)
- 6 cherry tomatoes (or about ½ cup)cut in half
- ¼ bunch of washed coriander ( stems and leaves)
- a small pinch of salt
- Put the grated ginger, crushed garlic and fish sauce and olive oil into a bowl and add the meat turning it in the marinade. Let it sit as long as possible .
- Cut the Lebanese cucumber into small cubes. Halve or quarter the tomatoes. Chop the washed coriander stems and leaves and mix with the cucumber
- Mix the sweet chilli and lemon juice & salt in a bowl and then toss all of the ingredients together. If you like a more dressing double the mixture. Set aside
- Put a frypan onto high and heat ( or a BBQ grill). Put the chops straight into a the hot frypan and sear. STurn when one side is brown and continue to cook for approx 10 minutes. I turned the heat down slightly and covered the frypan because my chops were quite thin. You may find this helps too.
- Serve with the salsa and accompaniment