I wasn’t sure just what to do with the pork chops Southern Honey thawed out last night. Then I got lazy and decided to go with an old stand-by: sweet and sour tastiness. This recipe came from a four-ingredient cookbook and was designed for chicken.
Equal parts soy, sweet chili sauce and honey
1 TBSP sesame oil
Pork chops (I made three)
Heat the sesame oil in a pan; once hot, add the pork chops. Brown the chops on both sides and remove from the pan, then add the soy sauce, honey and sweet chili sauce. Heat to a simmer, then add the pork chops back to the pan. Simmer, turning to coat, until cooked all the way through (another five to ten minutes, depending on thickness).
The chicken from the original recipe was cut into chunks, breaded, browned, topped with the sauce and baked for about 20 minutes. It called for 1/3 cup of soy sauce, honey and sweet chili sauce, with about a pound’s worth of chicken. I still recommend the original for nights when you have more time and are patient enough to cut up the chicken and dredge it in flour.
I paired the chops with a smattering of veggies sauteed in a mix of sesame oil, teriyaki sauce and powdered ginger. Veggies: Red and green peppers, zucchini, red onions and mushrooms because that’s what I had on hand. Also good are carrots and squash, but I didn’t have any on-hand. Both dishes are extremely easy to fix and require a minimum of ingredients, so they’re perfect for a night when you’re in a hurry.