This simple pork chop recipe makes a quick and easy dinner that is minimal in effort but packed full of flavour. An added bonus is that you can make this dish with either pork cutlet or chops, whichever cut you prefer.
The mushrooms in this dish act as little sponges, soaking up all that gorgeous sticky, sweet and salty sauce, but this versatile recipe is delicious with other vegetables, too. Honey in the marinade gives the pork sweetness, and pairs with the aromatic kecap manis and punchy fish sauce to make a super simple but super flavourful sauce.
Serve with a side of steamed rice, or something a little more creative like a healthy rice salad or a vegetable-forward side dish for a well-rounded dinner, and leftover lunches to boot. However you plate it up, this pork chop recipe is sure to make it onto your weekly roster.
Looking for more easy dinner ideas? Check out our collection of one-pot dinners for more inspiration.
Ingredients
Method
Preheat oven to 240°C (220°C fan-forced). Line a large oven tray with baking paper.
Place the kecap manis, fish sauce and honey in a small bowl and mix to combine. Place the pork cutlets on the prepared tray with fat facing out and brush over about 2 tablespoons of the marinade. Season with salt and freshly ground black pepper.
Add the Shaoxing, sesame oil, garlic and half the chilli to a large bowl. Add the remaining marinade and mix to combine. Add the eschallots and mushrooms to the bowl and toss to combine.
Add the mushroom mixture to the tray with the pork, roast for 20 minutes, baste and turn the pork and toss mushrooms. Roast for another 10 minutes or until pork is lightly charred and cooked through.
Serve the pork with extra chilli, spring onion and steamed rice.
