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Add a photoGinger the predominant taste in this recipe, is a much favoured winter food ingredient so use it liberally in stews, soups, curries and also in vegetables.
Pickled ginger, in particular, is lovely to work with and it is a very good standby for adding to salads, rice, couscous and even pasta.
we will be using ginger and coriander leaf as part of coleslaw, and a little smoked paprika to boost the flavours of the oven roasted pork chops.
This is an easy dish to make and the coleslaw can be served warm or slightly chilled in summer.
Ingredients
- For the meat
- 4 pork chops
- ½ tablespoon paprika
- Coarse salt and black pepper
- Oil for cooking
- ½ cup coarsely chopped basil leaf
- For the coleslaw
- ½ cup (or a small bottle) pickled ginger slices, drained and chopped
- 1 cup sliced red cabbage
- 1 cup sliced white cabbage
- 1/3 cup ripped coriander leaf
- 1 cup sesame oil (you can also use plain cooking oil)
- 3 cloves of peeled, crushed and finely chopped garlic
Directions
- The coleslaw literally takes about three minutes to make, so get the chops done first.
- To prepare the chops
- Mix the paprika with 1/3 cup cooking oil.
- To prevent the chops from curling during the cooking process cut through the fat of the pork chops in a few places but donât slice into the meat itself.
- Brush the chops both sides with the paprika oil.
- Sprinkled chops liberally with coarse salt and pepper.
- Sprinkle half of the basil leaf into a baking tray and place chop over it.
- Sprinkle the rest of the basil leaf over the chop.
- Place meat in an oven pre-heated to 220 degrees Celsius and roast for 15-20 minutes or until done to taste.
- You might have to remove the basil leaf during the process if it starts going black.
- To prepare the coleslaw
- In a wok or large pan heat the oil.
- Stir-fry the cabbage for about two minutes.
- Add the vinegar, coriander, garlic and ginger, toss well and stir-fry for a minutes then remove pan from the heat but donât cover otherwise it will go mushy.
- To plate up, divide the coleslaw between four plates and place the chops on the coleslaw.
- Sprinkle with fresh coriander leaf and decorate with a few slices of lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 673 | |
| Calories from Fat 620 | 92% |
| Total Fat 69.82g | 87% |
| Saturated Fat 13.46g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 765mg | 32% |
| Potassium 320mg | 9% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.23g | 1% |
| Protein 8.28g | 13% |
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