- 5 boneless pork tenderloin chops (about 1/2 inch thick)
- 2 T soy sauce
- 4 T vegetable oil
- 4 T Muscovado sugar
- 2 T Worcestershire sauce
- 2 t fresh lemon juice
- 4 T ketchup
- 1 t freshly ground black pepper
- 1 T minced garlic
- 1 medium head cabbage
- 2 T olive oil
- 3 T fresh squeezed lemon juice
- salt and pepper to taste
- lemon wedges to serve
- In a medium bowl/baking dish, mix all ingredients except the pork and mix well.
- Place the pork chops inside and move them around so they get coated evenly with the marinade. When done, cover with cling wrap and refrigerate anywhere between an hour and overnight. I marinated mine for an hour
- Preheat your oven to 220 C. In a small bowl, mix the olive oil and lemon juice.
- Cut the cabbage into 8 equal wedges. Lay them on a baking tray and drizzle with the olive oil-lemon juice mixture (or brush on the mixture if you own a pastry brush). Flip them over and repeat. Season generously with salt and freshly ground black pepper.
- Pop in the oven and roast for about 15 minutes or until you notice that the edges are starting to char. Flip them and repeat. Transfer to a serving platter and set aside.
- To cook the pork chops, turn down the oven to 175 C. Place the chops on a baking tray. Smear half the marinade on top. My chops were on the thin side and I found that they only needed to cook about 15 minutes on each side.
- Serve with a drizzle of sauce and a wedge of lemon.
Source: Sam Likes It Hot
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