4 lean pork chops
4 level tbsp clear honey
2 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp wine vinegar
1 level tbsp tomato puree (paste)
salt and pepper
a few drops of Tabasco sauce
Juice of 1 small orange
8 oz (225g) patna rice
Small sprigs of Watercress (salad cress) (to garnish)
4 level tbsp clear honey
2 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp wine vinegar
1 level tbsp tomato puree (paste)
salt and pepper
a few drops of Tabasco sauce
Juice of 1 small orange
8 oz (225g) patna rice
Small sprigs of Watercress (salad cress) (to garnish)
method
1. Heat the oven to 375°F (190°C) mark 5.
2. Remove any excess fat from the chops. Place the chops in a shallow heatproof dish. Blend together all the ingredients, except the rice, in a bowl, then pour over the chops.
3. Bake uncovered in the oven for about 40 minutes, basting occasionally, until the chops are tender.
4. Meanwhile cook the rice in plenty of fast boiling, salted water for about 12 minutes or as directed on the packet.
5. Drain very well and turn onto a serving dish. Arrange the chops on top and spoon over any sauce.
6. Garnish with small sprigs of watercress.
2. Remove any excess fat from the chops. Place the chops in a shallow heatproof dish. Blend together all the ingredients, except the rice, in a bowl, then pour over the chops.
3. Bake uncovered in the oven for about 40 minutes, basting occasionally, until the chops are tender.
4. Meanwhile cook the rice in plenty of fast boiling, salted water for about 12 minutes or as directed on the packet.
5. Drain very well and turn onto a serving dish. Arrange the chops on top and spoon over any sauce.
6. Garnish with small sprigs of watercress.
serving amount
serves 4
rate this recipe
8.7
out of 10
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