I made these on Thursday night, it was such a gorgeous day we didn’t eat till late and skipped the gym because of all of the lounging around in the back garden after work! But it was worth it and these were so tasty!
I also managed to have a kitchen explosion making this recipe and hot and sour prawn soup (the soup caused most of it). By the time I finished cooking and Chris finished cleaning up after me he suggested that he should have a part of the blog where he rates how much of an explosion I have!
Luckily this was so tasty that he did happily clean, which is motivation in itself!
My aunt Shirl who isn’t a big pork fan loved it as well. The trick is to keep the pork nice and moist and the plums are lovely in the sauce.
I served it with some new potatoes I got from the farmers market and a cooked spinach salad with Tahini, (the tahini recipe is to follow shortly!)
- 3 pork chop loins center cut
- – 2-3 garlic cloves
- 1 tablespoon of grated ginger
- 1 red chili de seeded
- 3 tablespoons sherry
- 2 1/2 tablespoons of gluten-free soy sauce
- 1 bunch of spring onions finely chopped
- 3 plums sliced
- 1/2 star anise
- 1 teaspoon Chinese 5 spice
- 2 teaspoons of dairy free butter
- 2 teaspoons of tahini
- 1 cup of cooked spinach
- 2-3 tablespoons of tahini
- 1 teaspoon of agave syrup
Blend together the garlic, ginger, chili, sherry and soy sauce until smooth, cover the pork chops and leave to marinade in the fridge for one hour. Heat a non stick pan on a medium heat, remove the pork chops from the marinade and add to the pan, fry for 5 mins per side. Add the spring onions, sliced plums, star anise and 5 spice to the left over marinade and mix all of the ingredients together.
Add the marinade to the pork chops and allow to simmer for 8 minutes, stir in the dairy free butter and tahini and simmer for a further 2 minutes then serve with new potatoes and sesame spinach (mix together the tahini and agave syrup the mix into the cooked spinach.