What are the main ingredients in Sticky Glazed Plum Pork Chops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Sticky Glazed Plum Pork Chops?

Calories: 832, Carbs: 65 grams, Fat: grams, Protein: 44.7 grams, Sugar: 30.5 grams, Salt: 713 grams

How do I prepare Sticky Glazed Plum Pork Chops?

A MEMORABLE MEAL: Plate up the roasted butternut discs and the pickled veg. Serve the sticky pork chops alongside and drizzle with any remaining pan juices. PERFECT PORK: Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, drain, discarding any excess oil, and baste with the spicy plum sauce. Remove from the heat and set aside. YUM PLUM SAUCE: In a smaller bowl, combine the plum sauce with the grated ginger & garlic and the chopped chilli (to taste). Set aside. QUICK PICKLE: To a bowl, add the vinegar, 20ml of sweetener, 60ml of water, and seasoning. Mix through the carrot & cucumber matchsticks, and set aside. Drain the pickling liquid just before serving. BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut discs on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Sticky Glazed Plum Pork Chops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Sticky Glazed Plum Pork Chops

Name: Sticky Glazed Plum Pork Chops
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Carb-free doesn’t mean flavour-free, and this dish proves that 100%, Chef! You will agree as you take a mouthful of golden roasted butternut discs spiced with NOMU rub, pickled carrot & cucumber matchsticks, and perfectly seared pork glistening with a garlic, ginger & chilli plum sauce.

Sticky Glazed Plum Pork Chops

with pickled veg & roasted butternut

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut
Carrot
Cucumber
Fresh Chilli
Fresh Ginger
Garlic Clove
Garlic Cloves
NOMU One For All Rub
Plum Sauce
Pork Loin Chop
Pork Loin Chops
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut discs on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
QUICK PICKLE
To a bowl, add the vinegar, 10ml of sweetener, 30ml of water, and seasoning. Mix through the carrot & cucumber matchsticks, and set aside. Drain the pickling liquid just before serving.
YUM PLUM SAUCE
In a smaller bowl, combine the plum sauce with the grated ginger & garlic and the chopped chilli (to taste). Set aside.
PERFECT PORK
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, drain, discarding any excess oil, and baste with the spicy plum sauce. Remove from the heat and set aside.
A MEMORABLE MEAL
Plate up the roasted butternut discs and the pickled veg. Serve the sticky pork chop alongside and drizzle with any remaining pan juices.

Butternut - 250g
NOMU One For All Rub - 10ml
White Wine Vinegar - 30ml
Carrot - 120g
Cucumber - 50g
Plum Sauce - 30ml
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Chilli - 1
Pork Loin Chop - 220g

Download the Recipe

Serves 2

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut discs on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
QUICK PICKLE
To a bowl, add the vinegar, 20ml of sweetener, 60ml of water, and seasoning. Mix through the carrot & cucumber matchsticks, and set aside. Drain the pickling liquid just before serving.
YUM PLUM SAUCE
In a smaller bowl, combine the plum sauce with the grated ginger & garlic and the chopped chilli (to taste). Set aside.
PERFECT PORK
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, drain, discarding any excess oil, and baste with the spicy plum sauce. Remove from the heat and set aside.
A MEMORABLE MEAL
Plate up the roasted butternut discs and the pickled veg. Serve the sticky pork chops alongside and drizzle with any remaining pan juices.

Butternut - 500g
NOMU One For All Rub - 20ml
White Wine Vinegar - 60ml
Carrot - 120g
Cucumber - 100g
Plum Sauce - 60ml
Fresh Ginger - 20g
Garlic Clove - 1
Fresh Chilli - 1
Pork Loin Chops - 440g

Download the Recipe

Serves 3

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut discs on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
QUICK PICKLE
To a bowl, add the vinegar, 30ml of sweetener, 90ml of water, and seasoning. Mix through the carrot & cucumber matchsticks, and set aside. Drain the pickling liquid just before serving.
YUM PLUM SAUCE
In a smaller bowl, combine the plum sauce with the grated ginger & garlic and the chopped chilli (to taste). Set aside.
PERFECT PORK
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, drain, discarding any excess oil, and baste with the spicy plum sauce. Remove from the heat and set aside.
A MEMORABLE MEAL
Plate up the roasted butternut discs and the pickled veg. Serve the sticky pork chops alongside and drizzle with any remaining pan juices.

Butternut - 750g
NOMU One For All Rub - 30ml
White Wine Vinegar - 90ml
Carrot - 240g
Cucumber - 150g
Plum Sauce - 90ml
Fresh Ginger - 30g
Garlic Cloves - 2
Fresh Chilli - 1
Pork Loin Chops - 660g

Download the Recipe

Serves 4

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut discs on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
QUICK PICKLE
To a bowl, add the vinegar, 40ml of sweetener, 120ml of water, and seasoning. Mix through the carrot & cucumber matchsticks, and set aside. Drain the pickling liquid just before serving.
YUM PLUM SAUCE
In a smaller bowl, combine the plum sauce with the grated ginger & garlic and the chopped chilli (to taste). Set aside.
PERFECT PORK
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, drain, discarding any excess oil, and baste with the spicy plum sauce. Remove from the heat and set aside.
A MEMORABLE MEAL
Plate up the roasted butternut discs and the pickled veg. Serve the sticky pork chops alongside and drizzle with any remaining pan juices.