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Ginger Escallion Pork Chops

Ingredients

  • 1 pack Copperwood Pork Chops
  • Broccoli
  • Sweet Peppers (yellow, green and orange) slices
  • Purple Onions chopped
  • Carrots
  • Scotch Bonnet
  • Scallions
  • Oil
  • Salt & pepper, to taste

For the sauce

  • 1/4 cup neutral oil (such as vegetable, grapeseed, or sunflower)
  • 5-6 Escallions root end removed, chopped fine
  • 1/4 tsp Salt
  • 1 tbsp Ginger paste finely minced ginger root)
  • 1 tbsp Soy Sauce
  • pinch Sugar and Chinese Five-Spiced.

Instructions

For the Sauce

  • Heat oil in a small pan over medium-high heat until shimmering (not smoking).
  • Place chopped scallions in a heatproof bowl, sprinkle with salt, and toss.
  • Pour hot oil over scallions to sizzle, then stir in ginger, soy sauce, and sugar. Let
    cool.

For the Pork

  • Season pork chops with salt and pepper.
  • Preheat oven to 425°F.
  • Slice scallions for garnish; cut broccoli florets.
  • Toss broccoli, peppers, and onions with oil, salt, and pepper on a sheet pan, then roast for 15-20 minutes.
  • Heat 1 Tbsp oil in an oven-safe pan, sear pork chops for 3-4 minutes per side, add half the ginger-scallion sauce, and finish in the oven for 5-8 minutes).
  • Let the pork rest for 10 mins before serving
  • Glaze veggies with ginger-scallion sauce and garnish as desired.
  • Serve and Enjoy!