Pork Chops with Lime-Garlic Broccolini, Carrot Slaw and Yoghurt Crème

Ingredients for Pork Chops with Lime-Garlic Broccolini, Carrot Slaw and Yoghurt Crème

Method for Pork Chops with Lime-Garlic Broccolini, Carrot Slaw and Yoghurt Crème

Step 1

Cook 1 cup jasmine rice according to packet instructions.

Step 2

Mix 2 grated garlic cloves, 1 thumb grated ginger, 1 finely chopped chilli, juice of 1 lime, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp oil. Reserve half, then coat 2 pork chops with the other half.

Step 3

Mix juice of 1/2 lime, 1-2 tsp vinegar, 1 tsp honey, and 1 pinch salt. Toss with 2 carrots and 1-2 spring onions. Chill for 10-15 minutes, then add 1 handful coriander.

Step 4

Mix 4 tbsp Greek yoghurt, zest and juice of 1/2 lime, 1 small grated garlic clove, 1 small handful coriander, 1 sliced spring onion, 1 pinch salt, and black pepper to taste.

Step 5

Cook 2 pork chops in a hot pan for 3-5 minutes per side, until browned and cooked through. Rest for 5 minutes.

Step 6

Heat a pan until very hot. Add 1 tbsp oil and 200 g broccolini. Char for 4-6 minutes, turning occasionally.

Step 7

Add 1-2 garlic cloves for the last 30 seconds. Turn off the heat and add 1 tsp soy sauce, juice of 1/2 lime, 1 pinch honey, chilli flakes to taste, sesame seeds to taste, salt to taste, and black pepper to taste.

Step 8

Serve 1 cup cooked jasmine rice with 2 pork chops, 200 g broccolini, the carrot slaw, yoghurt crème, and the reserved 1/2 garlic-ginger-lime dressing.

Notes:

Only spoon the reserved dressing over the pork if it has not touched raw pork. Broccolini should stay slightly crisp. Add more lime if the yoghurt crème tastes heavy, more salt if flat, or a little honey if too sharp.