Garlic and Soy Pork Chops with Kaleslaw

Method

  1. Make glaze by whisking all of the glaze ingredients together in a bowl. Drizzle 100ml of glaze over the 6 pork chops and refrigerate for a minimum of 30 minutes, preferrably overnight. Reserve a little glaze to brush over the chops before serving.
  2. Preheat a grill pan to a medium heat and grill the chops for 2-3 minutes each side. Then place on a baking tray, drizzle with some glaze and bake for a further 6-8 minutes. Remove from grill and rest.
  3. Meanwhile slice your cucumber and lime. Make your salad dressing in a small bowl with ½ lime and balsamic. In a large bowl mix all salad ingredients and add dressing.
  4. While meat is resting, prepare salad by combining ingredients into a large bowl. Mix through dressing.
  5. To serve, add pork chop and salad to each plate, sprinkle with seeds. Garnish with fresh lime wedge and serve immediately.