I need to emphasize how much we enjoy pork. A cheaper alternative to red meat, pork has become a staple in many households and delivers delicious moist and tender white meat. Not to mention the ridiculously sinful fatty rinds and bellies, that is all Banting approved by the way…
However, if you feel that you are not one for that sort of eating plan, you might only enjoy a delicious pork chop an occasion when you can indulge in a bit of fattiness. This recipe of Sweet and Sour Pork should be on top of the what-to-do-with-pork-chops list.
It consists of tender pan fried pork chops, smothered in a flavoursome homemade sweet and sour sauce accompanied by stir fry veg and fried pineapple. It is easy to prepare, doesn’t take much of your time and delivers a tasty meal for the crowds.
You also might want to order your pork chops from the talented crew at Biltong@za, who sent me the biggest pork chops I have ever seen in my life, to create this recipe. No kidding. Absolutely superb quality…
Preheat the oven to 180 degrees Celsius and have a wok and an oven safe nonstick grill pan ready.
Ridiculously easy and super tasty, the sweet and sour sauce adds that zing needed to round up this perfect cut of meat. Thanx again to the peeps from Biltong@za for perfect meats, every time!
|Prep Time||15 min|
|Cook Time||30 min|
- 2 tablespoons butter
- 2 teaspoons freshly grated ginger
- 2 bird eye chili finely chopped
- 2 cloves garlic minced
- 1 pineapple peeled and cut into rings
- 1 green pepper sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 4 tablespoons balsamic vinegar
- 2 carrots peeled and sliced into strips
- 1 cup sugar snap peas
- 3 tablespoons olive oil for stir fry
- 1 tablespoon olive oil to rub pork chops with
- salt and black pepper to season
- 4 pork loin chops
- First off, heat the butter in a wok and sauté the ginger, chillies and garlic.
- Add half of the pineapple, half of the green, red and yellow pepper and sauté until soft.
- Add the balsamic vinegar, mix and remove from heat.
- Transfer to a food processor and blend until smooth. Set aside.
- In the same wok, heat a few glugs of olive oil and stir fry the rest of the peppers, the carrots & the peas - sauté these vegetables until soft, but still firm.
- Remove from pan, and add the rest of the pineapple slices, sauté them until they caramelized and turn colour. Set aside.
- For the pork chops, rub them with olive oil, salt and pepper.
- Add a little olive oil to the pan and fry for 5 minutes on each side.
- Remove from heat and add spoonsful of sweet and sour sauce, basting each chop.
- Transfer the pan to the oven and continue to bake for another 5 – 10 minutes until the skin becomes crispy.
- To serve, place the veggies on the plate first, top with chops, pineapple and more sweet and sour goodness on the side.