Chilli and ginger combine with soy sauce, orange zest and garlic in this delicious recipe. Pork stock and a little runny honey is then added to the marinade before being reduced to create a delicious sticky-sweet sauce.
- 6 pork loin chops
- 110ml orange juice
- 2 tbsp. each soy sauce, minced ginger, orange zest
- 1 tbsp. minced garlic
- 1/2 tsp. dried chilli flakes
- 1/2 tsp. salt
- 220ml pork stock
- 4 tbsp. runny honey
Whisk together the orange juice, soy sauce, ginger, orange zest, garlic, chilli flakes and salt. Pour it over the pork chops and cover. Put into the fridge overnight, turning the chops occasionally.
Remove the chops from the marinade and put onto a baking tray. Bake in a 190C oven for 30-40 minutes or until completely cooked through to your liking.
Meanwhile, pour the marinade into a saucepan with the pork stock and runny honey. Stir really well and bring to a boil, then reduce to a simmer and cook until thickened before serving.