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Spicy pork chop traybake recipe

Spicy pork chop traybake recipe

84 ratings

Created by The Tesco Real Food team

Try this simple Asian-inspired spicy pork traybake for a stress-free family meal – put everything in one large roasting tin and let the oven do the work. Fluffy lemongrass rice with leeks and pak choi is topped with juicy pork chops marinated in chilli, lime and ginger for punchy layers of flavours. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook plus marinating
  • 818 calories / serving
  • Dairy-free

Ingredients

  • 2 red chillies, 1 finely chopped and 1 sliced
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 limes, 1 juiced and 1 cut into wedges
  • 1.5cm piece ginger, grated
  • 4 pork chops
  • 250g basmati rice, rinsed
  • 2 leeks, trimmed and sliced
  • 1 lemongrass stalk, trimmed and finely chopped
  • 250g pack pak choi, roughly chopped
  • 800ml chicken stock
  • 15g fresh coriander, roughly chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    3410kj
    818kcal     41%

  • Fat

    45g 65%

  • Saturates

    17g 83%

  • Sugars

    5g 5%

  • Salt

    4.1g 69%

of the reference intake
Carbohydrate 60.2g Protein 45.2g Fibre 1.7g

Method

  1. Mix the finely chopped chilli, soy, hoisin, lime juice and ginger together in a non-metallic bowl. Add the pork chops and turn to coat. Cover and leave to marinate for at least 30 mins or up to 24 hrs. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Mix the rice, leeks, lemongrass, pak choi and stock in a deep roasting tin. Top with the pork and all the marinade, then bake for 30 mins until the pork is cooked through and the rice is tender.
  3. Garnish with the roughly chopped coriander and sliced chilli. Serve with lime wedges to squeeze over.

See more Pork chop recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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