Ginger and Pineapple Pork (MC)
Ingredients
- 25g pineapple chunks, tinned in natural juice
- 1½ tbsp soy sauce (low sodium)
- 1 tbsp tomato ketchup
- ½ tbsp rice wine vinegar
- ½ tbsp honey
- ½ tbsp chinese five spice powder
- ½ tbsp ginger, grated
- 1 pork chop, lean, approx 125g
- 150g broccoli
- 100g potatoes, chopped
Instructions:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit/Gas Mark 4).
Place the pineapple chunks, soy sauce, ketchup, rice vinegar, honey, five spice and ginger in a bowl and mix.
Pour this mixture to a pan over medium heat and simmer until slightly thickened (will only take a couple of minutes).
Place pork chops in an ovenproof dish and cover with the sauce. Cover with foil and place in the oven for 20-30mins until cooked through.
Boil the potatoes until cooked.
Either steam or boil the broccoli.
Serve the pork with potatoes and broccoli.