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
Sticky Glazed Plum Pork Chops
with pickled veg & roasted butternut
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
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
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
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
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
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.
Butternut - 1kg
NOMU One For All Rub - 40ml
White Wine Vinegar - 120ml
Carrot - 240g
Cucumber - 200g
Plum Sauce - 125ml
Fresh Ginger - 40g
Garlic Cloves - 2
Fresh Chilli - 1
Pork Loin Chops - 880g
Woolies Products in this dish
