In keeping with the pork theme from last week I have created an Asian style dish using some of their classic flavours.

Honey and Sesame Pork Total time: 15 mins
  • 1 lean pork chop or pork medallion
  • 1 tsp. Honey
  • 1 tsp. sesame seeds
  • 1 tsp. soy sauce
  • 1 tsp. cooking oil
  • 1 baby pak choy or baby spinach leaves
  • ½ cup canned red kidney beans
  • ¼ cup water
  1. Take a small plate and mix the oil with the soy sauce, honey and sesame seeds.
  2. Stab the pork chop all over with a fork then coat both sides with the oil mixture.
  3. Heat a skillet to a medium heat. Add a little water to your skillet so that when it has evaporated you know it is the right temperature to start frying.
  4. Fry the chop for six minutes on one side then turn and fry for another two minutes.
  5. While the chop is frying cut the pak choy into quarters and wash it well in cold water.
  6. Drain the beans and rinse them until the water runs clear and free of bubbles.
  7. Take the chop from the skillet and place it on your serving plate, covering it to keep hot and continue the cooking process.
  8. Pour the water into the skillet to deglaze it then add the pak choy and beans, stirring the remaining pan juices and seeds through them.
  9. Cover the skillet and cook for two to three minutes until the pak choy has wilted.
  10. Carve the pork into thick slices and serve it on top of the pak choy and beans.

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