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Sticky Pork Chops

Combining the Asian flavours of soy, sesame and spice with budget-friendly pork chops, this recipe is certain to become a family favourite.

Sticky Pork Chops

Serves 4

½ cup hoisin sauce

2 tbsp rice wine vinegar

2 tbsp salt-reduced soy

2 tsp sesame oil

½ tsp dried chilli flakes

½ tsp white pepper

4 mid loin pork chops

2 tsp vegetable oil

3 spring onions, cut into 4cm pieces

1 
bunch snake beans, trimmed,

cut into 4cm pieces

1 
bunch asparagus, trimmed,

cut into 4cm pieces

1 
red capsicum, deseeded, cut into 4cm strips

11
5g baby corn, cut in half lengthways

¼ cup oyster sauce

1 tbsp toasted sesame seeds

coriander sprigs, to serve

1 Combine hoisin, vinegar, soy, sesame oil, chilli flakes and white pepper in a dish. Add chops and toss until well combined. Cover and refrigerate for at least 1 hour, but preferably overnight.

2 Preheat oven to 200°C. Line a baking tray with baking paper. Transfer chops to prepared tray and bake for 35-40 minutes or until golden and sticky.

3 Meanwhile, heat a wok over a high heat. When hot, add oil and swirl around wok. Add onion and stir-fry for 1 minute. Add beans, asparagus, capsicum and corn. Stir fry, tossing until well combined for 2 minutes. Add oyster sauce and 2 tbsp water. Cover and cook for 2 minutes or until vegetables are just tender.

4 Place chops onto a serving plate. Spoon over cooking juices. Top with vegetables, sesame seeds and coriander sprigs. Serve.

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