1 teaspoon honey
2 teaspoons reduced sodium soy sauce
2 teaspoons rapeseed oil
1 teaspoon apple cider vinegar
2 large lean boneless pork chops
1 large head of broccoli
300g baby potatoes
salt (optional) and freshly ground black pepper
Measure the honey into a shallow non-metallic container and add the soy sauce, rapeseed oil and vinegar. Season with salt (optional) and freshly ground black pepper and whisk to combine. Add the pork chops, turning to coat them in the marinade.
When ready to cook, preheat a griddle pan or you can use a large non-stick frying pan if you prefer over a high heat. Place the potatoes in a steamer and cook for 15-20 minutes until tender.
Shake off any excess liquid from the pork chops and add to the griddle pan. Cook for 4-5 minutes or until the pork chops easily release from the griddle. Using a tongs turn them over and cook for another 4-5 minutes until cooked through and tender. Check that the pork is cooked through. Remove from the heat and leave to rest for a few minutes.
Meanwhile, cut the broccoli into small florets and cook in a small pan of boiling water for 2-3 minutes or until just tender.
Arrange the honey soy pork chops on warmed plates with the broccoli and new potatoes to serve.
NOTE: These marinated pork chops can be used immediately or kept covered with clingfilm in the fridge for up to 3 days.
