Sticky Pork Chops


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.

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

bunch snake beans, trimmed,

cut into 4cm pieces

bunch asparagus, trimmed,

cut into 4cm pieces

red capsicum, deseeded, cut into 4cm strips

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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