Glazed Pork Chops!!! Thin-Cut Pork Loin Chops Glazed with Honey & Light Soy Sauce.
Recipe type: Pork / Pan-fried
Today we're pan frying an amazing meal of honey soy glazed pork loin chops. The chops are really thin cut which makes this ideal for breakfast or a light midday meal. As a garnish the chops are served with crispy fried baby potato wedges and fresh coriander leaves.
- 2 x Pork loin chops, cut 8-10mm thick
For the Glaze
- 15ml Light soy sauce
- 15ml Honey
- 5ml Chilli sauce
- 5ml Apple cider vinegar
- 30g Butter to fry
For the Garnish
- 6 Baby potatoes
- Fresh coriander leaves, roughly chopped
- Cut each baby potato into 8 wedges.
- Have your butcher cut the loin chops to a thickness of 8 to 10mm thick. Season the chops liberally on both sides with salt and cracked black pepper.
- In a jug, combine the light soy sauce, honey, chilli sauce and apple cider vinegar.
- Roughly chop the fresh coriander.
- Half fill a pan with oil and heat this to 180c or 350f. Fry the potato wedges until golden, remove them from the oil and season with salt.
- Melt 30g of butter in another pan over medium high heat and fry the chops for 3 minutes. Turn the chops over and brush them with the glaze. Continue to fry for 2 minutes.
- Turn the chops over and brush the chops again. Fry for a further 60 seconds.
- Turn the chops again and fry for another 60 seconds.
- Remove the chops from the pan and immediately pour the remaining glaze into the pan. Lift the pan from the heat to avoid burning the glaze as it will caramelize almost immediately.
- Transfer the chops to serving platters, top each with half of the potato wedges and some of the glaze. Scatter the chopped coriander over the platters and serve immediately.