About this recipe: A sweet and sour barbecue sauce is the perfect partner for simply cooked pork chops. With a fruit and pine nut pilaf and a mixed leaf salad, this makes a tempting and substantial midweek supper.
For a fruity sauce, omit the honey, soy sauce, vinegar and mustard and increase the orange juice to 250 ml (8 1/2 fl oz). * Replace the pork chops with medallions of pork fillet (tenderloin) or skinless boneless chicken breasts (fillets). The cooking time for these will be 15–20 minutes. * Use different nuts, such as pistachios or cashews.
Rice is one of the most important staple crops, the very basis of life for millions of people worldwide. Polishing the grains to produce the familiar white varieties partially removes B vitamins; however, in this recipe, the pork more than makes up for this loss as it is an excellent source of vitamin B12 and a good source of vitamins B1 and B6. * Pine nuts are a good source of vitamin E and potassium, and they also contribute useful amounts of vitamin B1, magnesium, zinc and iron.
B1, B6, B12, E, zinc * B2, C, iron, magnesium, potassium, selenium