Asian

Lime and ginger port with stir fried vegetables
1. 

6 pork loin chops
2 tsp sunflower oil
1 small onion, finely sliced
3 carrots, diagonally sliced
1 green cabbage, finely shredded
325g sweetcorn
seasoning
lime slices, to garnish

Glaze
2 limes, finely grated rind and juiced
2 tbsp dark soy sauce
2 tbsp clear honey
1 garlic clove, crushed
1 tsp ground ginger
Half tsp freshly ground black pepper

Trim the fat off the chops and place on a foil-lined baking tray or roasting tin. Preheat the oven to 200 deg C.

Make the glaze by mixing together the lime rind and juice, soy sauce, honey, garlic, ginger and pepper. Pour over the chops and bake for 18-20 mins until tender, turningand basting occasionally with the glaze.

Meanwhile, heat the oil in a large frying pan and stir fry the onion and carrots for 2 mins. Add the cabbage and sweetcorn and stir fry for a further 5 mins; season to taste. Garnish with lime slices and serve with the chops.

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