Sticky Porkchops
Japanese
Brush the honey glaze on in a thin layer so it does not pool or scorch. If it darkens early, lower the heat and check the pork separately for doneness.
- Servings (recipe yield)
- 4 servings
- Prep time
- 3 hr
- Cook time
- 10 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 4 Pork chops
- 2 heaped tbsp Set honey
- 3 Garlic cloves, crushed
- Soy sauce
- Ginger (thumb sized piece), sliced
- 1 tbsp Chinese Five Spice
Instructions
- Fill a shallow dish with soy sauce to about half the thickness of your porkchops. The level shouldn't be able to fully submerge them.
- Mix in the honey until fully combined with the soy sauce, then mix in the garlic, ginger and chinese five spice.
- Place your porkchops in the dish, then flip them.
- Cover the dish with clingfilm, then chill in the fridge for 1h 30mins.
- Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins.
- Heat some olive oil in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through.
- Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving.
Source: Public Domain Recipes · jake-keast · Recipe source · Public-domain source license