4 x 25 mm (1 in) thick loin pork chops, weighing
175 g (6 oz) each
30 - 45 ml (2 - 3 tbsp) soy sauce
60 ml (4 tbsp) olive oil
5 ml (1 tsp) ground ginger
5 ml (1 tsp) dry mustard
30 ml (2 tbsp) brown sugar
2,5 ml (1/2 tsp) salt
1.5 ml (1/4 tsp) cracked black peppercorns
olive oil for greasing
175 g (6 oz) each
30 - 45 ml (2 - 3 tbsp) soy sauce
60 ml (4 tbsp) olive oil
5 ml (1 tsp) ground ginger
5 ml (1 tsp) dry mustard
30 ml (2 tbsp) brown sugar
2,5 ml (1/2 tsp) salt
1.5 ml (1/4 tsp) cracked black peppercorns
olive oil for greasing
For the garnish
12 thin slices of unpeeled orange
watercress sprigs
watercress sprigs
method
1. Wipe each chop with absorbent paper and trim off the excess fat, leaving a narrow border only. Using a sharp knife, slash the fat at intervals to prevent the chops from curling up under the heat of the grill.
2. in a small bowl, combine the soy sauce, olive oil, ground ginger, dry mustard, brown sugar, salt and cracked peppercorns. Rub the mixture well into both sides of each chop, lay the chops in a shallow dish, cover and leave to marinate for at least 4 hours.
3. Heat the grill without the grid to high.
4. Brush the grill grid with olive oil and place the chops on the grid. Grill, with the grid 7.5 cm (3 in) from the heat, for i minutes each side, or until cooked through turning the chops once and brushing occasionally with the marinade.
5. Arrange the grilled chops on a heated serving dish and garnish with the orange slices and sprigs of watercress. Serve the chops immediately.
2. in a small bowl, combine the soy sauce, olive oil, ground ginger, dry mustard, brown sugar, salt and cracked peppercorns. Rub the mixture well into both sides of each chop, lay the chops in a shallow dish, cover and leave to marinate for at least 4 hours.
3. Heat the grill without the grid to high.
4. Brush the grill grid with olive oil and place the chops on the grid. Grill, with the grid 7.5 cm (3 in) from the heat, for i minutes each side, or until cooked through turning the chops once and brushing occasionally with the marinade.
5. Arrange the grilled chops on a heated serving dish and garnish with the orange slices and sprigs of watercress. Serve the chops immediately.
serving amount
serves 4
rate this recipe
9.0
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