serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 25 g butter
- 3 tsp (15 ml) canola (rapeseed) oil, plus extra for brushing
- 2 boneless pork loin chops, bashed to a 5 mm thickness
- 1 small red onion
- 200 g broccolini (tenderstem broccoli)
- 3 tsp (15 ml) apple cider vinegar
- ¼ cup (60 ml) maple syrup
- 3 tsp (15 ml) soy sauce
- 3 tsp (15 ml) wholegrain mustard
- Sea salt and freshly ground black pepper
- Large handful of coriander leaves
Instructions
- Start by placing your pan over a very high heat, once it is hot you’re ready to start.
- Put the oil in large frying pan over a high heat. Pat the pork chops dry with a little kitchen paper and season with salt and pepper. Add the chops to the pan and brown on both sides. While the pork chops are browning slice the onion.
- When the meat has a good colour, add the onion and broccolini and fry for about 30 seconds. Then pour in the vinegar, maple syrup, soy sauce and mustard and heat until the sauce is bubbling. Baste the meat well as you go.
- Reduce the sauce over a medium heat for a minute or two until slightly thickened
- Toss the pork in the sauce with half the coriander, scatter with the remaining coriander leaves and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
