Sticky Lemongrass Pork Chops

• Pork chop(4)
• Lemongrass(2)
• Garlic(6 cloves)
• Ginger(1 tbsp)
• Soy sauce(3 tbsp)
• Fish sauce(1 tbsp)
• Honey(2 tbsp)
• Brown sugar(1 tbsp)
• Lime(2)
• Rapeseed Oil(2 tbsp)
• Jasmine Rice(300 g)
• Salt(1 tsp)
• Green beans(300 g)
• Sesame oil(1 tbsp)
• Coriander(2 tbsp)optional
• Black pepper(½ tsp)

Method

1. 1

   Trim and finely mince the tender inner part of {Lemongrass}. Finely grate {Garlic}, grate {Ginger}, and zest and juice {Lime}. Pat the {Pork chop} dry and season all over with {Black pepper}.

   ~15 min

2. 2

   In a bowl, mix the minced {Lemongrass}, grated {Garlic}, {Ginger}, {Soy sauce}, {Fish sauce}, {Honey}, {Brown sugar}, half the lime juice, and half the lime zest. Coat the {Pork chop} well and leave to stand while you start the rice.

3. 3

   Rinse the {Jasmine Rice}, then add to a saucepan with 450ml water and {Salt}. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Take off the heat and let it stand, covered, for 8 minutes.

   ~20 min

4. 4

   Heat half the {Vegetable oil} in a large frying pan over medium-high heat. Lift the {Pork chop} from the marinade, letting excess drip off, and cook for 4–5 minutes per side until golden and cooked through. Pour in the remaining marinade during the last 2 minutes and turn the chops until the glaze reduces and turns sticky. Transfer to a plate to rest.

   ~10 min

5. 5

   In the same pan, heat the remaining {Vegetable oil} with the remaining {Garlic} and {Sesame oil}. Add the {Green beans} and stir-fry for 4–5 minutes until bright green and just tender. Squeeze over the remaining lime juice. Fluff the rice and serve with the sticky pork chops and green beans, topped with {Fresh cilantro} if using.

   ~7 min