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.
Free range pork, ginger and lentilicious
Byron Bay is a town on the Northern Coast of NSW in Australia. It is the home of all things art, food, music and surfing and it is a place that most travellers stop by on a trip up the East Coast of Australia. Lots of interesting products are made there including this packet of Lentilicious lentils. 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. It’s a family venture and I love the idea of fast food that is actually good for you.
I am guessing you are no where near Byron Bay so you could use mashed or even roasted sweet potatoes for this dish.
Chops with ginger
Ginger Pork Chops with Cucumber Salsa coming up right here.
Ginger Pork chops with Cucumber Chilli Salsa
Ingredients
Marinade
- 2 large pork chops or fillet
- 1 clove garlic
- 40 ml fish sauce or soy if you prefer but fish sauce makes the best marinade, 2 Tablespoons
- 2 Tablespoons ginger grated
- 40 ml olive oil 2 Tablespoons
Cucumber and sweet chilli salsa ( makes approx 1 cup)
- 20 ml lemon Juice 1 Tablespoon
- 20 ml sweet chilli sauce 1 Tablespoon
- 1 small Lebanese Cucumber cubed (about 1 cup- skin and seeds left in)
- 6 whole cherry tomatoes or about 1/2 cup, cut half
- 1/4 bunch coriander stems and leaves
- 1 pinch salt
Instructions
- 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 .
- Meantime to make the salsa
- 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. Turn 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. !I served mine with Lentilicious red lentils and coconut. You could serve yours with rice or mashed sweet potato
If you are new here I try to hook up with Celia @ Fig Jam and Lime Cordial for a trip around the world looking into other people’s kitchens. This hook up is no longer operating.
Those pork chops look amazing. I’ve never used those sorts of flavours with pork before, so I might just have to give this a try.
Lentils are such a great super food Tania and your pork chops look gorgeous! We’re having red braised pork belly tonight- my favourite meat 🙂
How about blueberry sauce swirled through subtly spiced pannacotta? Or you could just eat it with a spoon 🙂 xox
I started my IMK post with the same thought. Going weak at the knees looking at that ginger pork.
What a stunning plate, T! And those pork chops look like they’re the business. xx
Great and tasty looking post!
Blueberry sauce – mmmmm.
Ooh these pork chops look fabulous. I haven’t cooked them in ages – thanks for the inspiration!
I love the flavours in this dish! And I hope you get a bit more time soon 🙂
I tried climbing through the screen but got stuck. Send pork chops so I don’t starve. They look FANTASTIC!
G’day Tania WHAT a recipe, true!
You got me with your first photo! WOWZER too!
Thank you for this month’s kitchen view!
Cheers! Joanne
Oh my goodness that blueberry dessert sauce looks good enough to eat by the spoonful!
A simple recipe and I have learned two things! Have never used fish sauce as a pork marinade either and can’t wait to get some pork chops . . . wait you said chicken could be used too and that I do have !! And am making your cucumber salsa tonight ’cause I do not think I have had chilli sauce in mine! And it is a small world, ’cause I had the good fortune to live ner Mullumbimby for some seven years: best foodie markets all around, the most fun people I have ever met and the best dinner paries I have ever attended! Real, intelligent and fun!! That kind of people!!
The pork chops look wonderful. I know this is boring and probably not the exciting ‘recipe’ you were hoping for but I love blueberry sauce on vanilla ice cream xx
I like that beautiful hand made plate and the lentils look like an interesting product. Have they added coconut flakes to red lentils or are there some other surprsies?
They have added coconut and spices. All very natural things. Have a look at there website and double check the ingredient list. http://www.lentilicious.com.au
That looks perfect. I love the red lentils- and am intrigued by your mix.
Add ginger to anything and it makes it better.
I’ll be making these- thanks for the recipe!
Oh my word! Those chops look outrageously delicious and downright beautiful. 🙂
Wow, what great looking chops!! Beautifully done! I am so intrigued with the idea of using fish sauce as a marinade that I have to try it pronto!
It’s a great marinade for beef fillet when making Thai beef salad too, Just marinate , drain and sear quickly. It gives great flavour.