About this recipe:The longer you marinade pork chops in this garlicky, gingery mixture the better the results. You can bake the chops with a sesame and breadcrumb crust, or you can skip this step and go straight to the barbecue. Use light soy sauce, if you prefer.
4 thick cut pork loin chops
225ml (8 fl oz) soy sauce
8 slices fresh root ginger
4 cloves garlic, sliced
1 teaspoon freshly ground black pepper
100g (4 oz) dried breadcrumbs
2 tablespoons sesame seeds
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Method Prep:15min › Cook:45min › Ready in:1hr
Place pork chops, soy sauce, ginger, garlic and black pepper into a large, resealable, plastic bag. Shake the bag gently to combine everything, and refrigerate for at least 2 hours. (It's even better if you do it in the morning and leave in the refrigerator to sit all day.)
Heat oven to 180 C / Gas mark 4.
In a shallow dish, combine breadcrumbs and sesame seeds. Remove chops from marinade, making sure there are no ginger slices clinging to the meat, and lay them in the crumb mixture to coat. If you like, place pieces of garlic from the marinade on the chops. Place chops on a baking tray.