Pork chops with miso-marmalade glaze

SERVES: 4 TIME TO MAKE: Less than 30 minutes

Quick, cheap and delicious!

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BRAAI RECIPES

INGREDIENTS

  • 300 grams baby beetroots, rinsed
  • 1 small PnP butternut, cut into wedges
  • 1 drizzle PnP olive oil
  • 1 dash salt and milled pepper, to taste
  • 4 pork chops
  • 1 baby red cabbage, shredded
  • 1 bunch PnP radishes, thinly sliced
  • 60 ml sunflower seeds, toasted
  • 1 bottle PnP balsamic vinegar, for dressing

Basting

  • 80 ml marmalade
  • 30 ml miso soup paste, (or soy sauce)
  • 10 ml PnP grated fresh ginger

METHOD

  • Preheat oven to 240°C.
  • Line a baking tray with foil.
  • Toss beetroot and butternut with oil and seasoning and roast for 20 minutes, or until cooked through.
  • Mix basting ingredients together.
  • Chargrill or pan-fry chops until almost cooked through.
  • Baste with sauce and cook until sticky and slightly charred.
  • Rest chops for 5 minutes.
  • Toss roasted beetroot and butternut with remaining ingredients and dress with olive oil and balsamic.
  • Serve salad with chops.