Glazed Pork Chop with Baby Potatoes

The Method

Peel and mince the garlic and place in a shallow dish with the honey, chilli flakes and
soy sauce. Mix to combine and then add the pork chops, mix well to ensure they are
well covered. Set aside for 15 minutes to allow the flavours to develop if time allows.

Cut the baby potatoes in half if large and place into a saucepan pan of boiling water.
Bring to the boil, then reduce the heat and simmer for 15-20 minutes until tender.

Heat a non-stick frying pan over a medium heat. Add the oil and then add the
marinated pork chops (reserving the marinade) and cook for 4-5 minutes on each
side until the pork chops are cooked through and tender. Pour in the reserved
marinade with a splash of water and spoon over the chops to create a nice glaze.

Meanwhile, trim the asparagus and place in a saucepan of boiling water and blanch
for 3-4 minutes until just tender.

Drain the potatoes and asparagus and serve on plate with the glazed pork chops,
drizzling over a little of the sauce left in the frying pan to serve.