Served with sesame stir-fried vegetables
Recipe for chops with ponzu sauce
Chops are a delightful and quick dish. Preferably buy free-range or organic pork and eat a little less of it. That way, it isn’t more expensive.
Soy sauce, ginger, and chili pair really well with pork, and the side dish here is wok-like and super quick to make.
I use Japanese yuzu juice in my ponzu sauce, which is a juice from a fermented, aromatic Japanese citrus fruit.
It can be bought in most Asian food stores but can also be replaced with lemon or lime juice.
Servings: persons
Chops with ponzu sauce
Served with sesame stir-fried vegetables
Ingredients
- 4 pcs. Pork Chops a' 130 grams
- 45 gram Lemon Juice or yuzu juice
- 104 gram Tamari
- 1 pcs. Fresh ginger one finely grated knoll
- 8 gram Powdered Sugar
- 18 gram Sesame Seeds
- 0.5 pcs. Pointed Cabbage preferably red
- 1 pcs. Red bell pepper
- 2 pcs. Carrots
- 1 clove Garlic chopped
- 1.5 gram Chili crushed chili
- 12 gram Sesame Seeds
- Coarse salt
- Pepper from the grinder
- Rice cooked basmati rice
Instructions
- Blend tamari, grated ginger, lemon juice/yuzu and powdered sugar together, and add sesame seeds.
- Slice cabbage and bell pepper into thin strips.
- Peel carrots, and cut them into thin sticks.
- Fry the chops for 3 minutes on each side.
- Season with salt and pepper, remove from heat, and keep warm.
- Cook rice according to package instructions.
- In the same pan where the chops were fried, roast the vegetables with chopped garlic and crushed chili in sesame oil until tender but still crisp.
- Season with salt and pepper, but be cautious with the salt, as ponzu sauce is also salty in taste.
- Arrange the vegetables on 4 plates.
- Place the chops on top, and finish with a few spoonfuls of ponzu sauce on top.
- Serve immediately with cooked rice.