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Recipe
How to Make Garlic and Soy Pork Chops with Kaleslaw Method 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. 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. 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. While meat is resting, prepare salad by combining ingredients into a large bowl. Mix through dressing. To serve, add pork chop and salad to each plate, sprinkle with seeds. Garnish with fresh lime wedge and serve immediately.