Tonight I was trying to come up with a quick dinner that didn’t require much effort on my part. I had some pork scotch fillet steaks in the freezer, and we haven’t eaten pork in a while so I decided that they would be the prime candidates.
In the last couple of weeks I have been trying out a few asian flavours, (which is something quite new in our house), and figured that they would go quite well with the pork. I was right!
Ingredients – serves 4:
- 4 pork steaks or chops (I used scotch fillet steaks)
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp lemon juice
- 1/4 tsp ground ginger
- your favourite greens, such as bok choy or silverbeet (I used silverbeet)
- cooked white rice, to serve
- Put the soy sauce, honey, lemon juice and ground ginger in a small bowl and mix to form the marinade/sauce.
- Place the pork steaks/chops on a plate and pour over the marinade.
- Turn the pork with tongs to coat in the marinade.
- Cover and leave to marinade for 15 minutes.
- Spray a large non-stick frying pan with cooking spray and heat on the stove.
- Using tongs, pick up the pork and add to the pan. (Leave any excess marinade on the plate for the minute.)
- Cook the pork over med/high heat for 2 minutes, then flip and cook 2 minutes more.
- Baste the pork with a third of the remaining marinade and cook for 3-4 minutes.
- Flip the pork and baste with more marinade, then cook for 3-4 minutes. The marinade should be nice and sticky on the pork.
- Once the pork is cooked, remove to a plate to rest.
- Add the greens to the frying pan with the remaining marinade and cook for a minute or until the greens are wilted.
- Serve the pork and greens with white rice, pouring over the sauce from the pan.