Turmeric and Honey Glazed Pork Chops
Turmeric and honey glazed pork chops, turmeric rice and coconut and ginger yoghurt sambal
Turmeric and honey baked pork chops
- 4 x 200g pork chops
- ½ inch piece of turmeric, finely grated
- 1 tablespoon honey
- ½ tablespoon cooking oil
- Salt
Method
Mix the honey and turmeric in a bowl with the oil.
Rub all over and leave for an hour in the fridge.
Set oven to 180oc
Heat a pan until hot and rub the oil over the chops and season with salt.
Cook for about 30 seconds on each side to seal off and then transfer to the oven.
Cook for about 15 minutes in the oven and rest for 5 before serving.
Turmeric rice
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 200g basmati rice
- 600ml vegetable stock
- ½ inch turmeric, finely grated
Method
Cook the onion and garlic in the oil until soft and add the stock. Bring to the boil and add the rice. Cover with a lid and simmer until the stock has been absorbed – about 12 minutes. Check seasoning and serve.
Coconut and ginger yoghurt sambal
- 200g grated fresh coconut
- 1 tablespoon cooking oil
- 1 red onion, finely chopped
- 25g grated root ginger
- 1 teaspoon chopped green chilli
- Handful chopped coriander
- 250ml Greek yoghurt
Method
Fry the onion, chilli and ginger in the oil until golden and soft.
Cool and mix in with the coconut, coriander and yoghurt. Season to taste with salt and pepper.
Serve the chops on the rice with a good dollop of the sambal on top.
