Sticky Ginger & Orange Glazed Pork Chops with Creamy Mash
Juicy pork chops glazed in a sweet and zingy ginger-orange sauce, served with smooth, buttery mash.
Method
1. Make the creamy mash:1. Place the chopped potatoes in a large pan of salted water. Bring to the boil and simmer for 15–18 minutes until tender.
2. Drain the potatoes and return to the pan. Add the butter and milk, then mash until smooth and creamy. Season to taste. Keep warm while you cook the pork.
2. Prepare the glaze:
1. In a small bowl, combine the chopped stem ginger, stem ginger syrup, crystallised ginger, chopped Opies Orange Slices, orange juice from the jar, soy sauce, and honey. Set aside.
3. Cook the pork chops:
1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a frying pan over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown.
3. Reduce heat to medium. Pour in the glaze mixture and cook for another 6–8 minutes, turning and basting the chops frequently until the sauce thickens and becomes sticky.
4. Serve:
Plate each pork chop with a generous spoonful of creamy mash. Drizzle over the sticky ginger-orange glaze and garnish with fresh thyme or rosemary if using.
Ingredients
For the pork chops:
• 2 pork chops (bone-in or boneless)
• 1 ball Opies Stem Ginger, finely chopped
• 1 tablespoon syrup from the Opies Stem Ginger jar
• 1 tablespoon finely chopped Opies Crystallised Ginger
• 3–4 Opies Orange Slices, chopped
• 3 tablespoons juice from the Opies Orange Slices jar
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Optional: fresh thyme or rosemary, for garnish
For the creamy mash:
• 500g floury potatoes (e.g. Maris Piper or King Edward), peeled and chopped
• 50g butter (or vegan alternative)
• 2–3 tablespoons milk or cream (or plant-based milk)
• Salt and pepper, to taste
