Asian braised pork chops with stir fry slaw

Prep time: 10 mins (plus marinating) Cook time: 25 mins

INGREDIENTS

4 pork loin chops about 300g each

Steamed rice to serve

Marinade
2 tblsp ginger, minced
2 cloves garlic, minced
1 purple shallot
Good pinch Szechuan or black pepper
1 long red chilli (seeds removed for less heat)
10 drops of sesame oil
2 tblsp hoisin
2 tblsp oyster sauce
1 tblsp Chinese cooking wine or balsamic vinegar
4 tblsp sweet soy sauce
2 tblsp honey
1 tblsp peanut oil
Stir-fry slaw
1 tblsp light olive oil
1 brown onion, peeled and thinly sliced
1 cup of purple cabbage, shredded
1 carrot, peeled and thinly sliced into match sticks
1 bunch of bok choy, trimmed, washed and thinly sliced

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DIRECTIONS

STEP 1: Place the pork chops into a large dish. Blend all the marinade ingredients until combined. Pour ½ the marinade over the pork and massage it in. Place in the fridge for at least 1 hour.

STEP 2: Pre-heat the oven to 180°C.

STEP 3: Heat a tblsp of oil in a pan or oven proof dish and sear the chops for 2 mins each side, add in the remainder of the marinade and ½ cup of water and cook for 3 mins. Place the dish in the oven and cook for 15 mins.

STEP 4: Reheat the pan on a high temperature with the extra oil.  Add in the onions, carrots and cabbage and toss for 3 mins.  Add in the bok choy and toss for another min until the bok choy starts to wilt.

STEP 5: Serve the vegetables alongside the pork with steamed rice and drizzle with extra sauce.