Monday, 7 November 2011

Sweet and Zesty Marinated Pork Chops with Rice Pilaf

I had these Pork chops in the freezer that I had to make. Kevin probably bought them a month ago…. Anyway… I wanted to revitalize this frozen meet with some sweet and sour marinade. Plus, frozen pork chops are super dry and I needed to juice them up! As I don’t know much about marinade I have watched so much “Nigel Slater’ simple supper” that I now feel totally inspired to try my own marinade. I am so proud of this recipe that I just made up. It is so damn good. I still can’t believe that I made it from scratch. 

For the marinade:

·      The juice and zest of an orange
·      2 table spoons of Olive oil
·      Half a tea spoon of Worcester sauce
·      A tea spoon of Soy sauce
·      2 squeezed cloves of garlic
·      2 table spoon of Honey
·      A tea spoon of anything hot (I have used red pepper flakes in oil)

How to make it:

I have elegantly defrost the pork chops in the microwave
 Mix the ingredient for the marinade in a mixing bowl and pour the mix over the meat. Let it sit for at least 30 minutes.
 Pan-fry the pork chops with the marinade. When they are done, remove them from the heat, wrap them in tin foil so that they keep warm, and let the marinade reduce.

To serve this dish, I have made some Rice Pilaf because there are lots of flavors in the marinade so you want something mild as a side.

Rice Pilaf for 2 people:

·      1 cup of Long Grain Rice
·      Just a bit more than 2 cups of Vegetable stock
·      A knob of butter
·      A table spoon of onion

Put butter and onions in a pot and let them gently cook until the onions are transparent. Add the rice, and toast it for 2 minutes and then add the stock. Cover the pot and let it cook for 18 minutes without stirring or uncovering. The rice is ready when it had absorbed all the stock.


  1. Dear chef Pollo, I'm Marco, from Rimini. I'm one of your followers, and a biiig fan of your recipes. Always great stuff going on in your kitchen, wish I could be there in Glasgow to test your food experiments!!
    I write because I'm in a bit of a crisis and I was wondering what would Chef Pollo do in this situation. Premise: I'm studying today and I will never get dressed and walk out to the grocery store to buy ingredients. I have limited food supply, listed as follows.

    In my fridge: avocado, spanish onion, salmon, wurstels, chopped artichokes, white yoghurt, coke, soy sauce, white wine, cream cheese (philadelphia), lemons, carrots, bananas, tuna, tomato sauce, beer, diced bacon.

    In my freezer: a variety of meats. Chicken, beef, pork, goat on sticks (arrosticini), piada, bread.

    Plus any kind of pasta and rice.

    What am I supposed to cook?
    Help a guy out. Best wishes and a huge hug to Kev.


  2. Dear Marco,
    Thank you very much for your interest in my recipes!I am very glad to help you out with your problem. I see from your list of ingredients that you have many options:
    1) you can make the old fashion pasta all'amatriciana with the spanish onion, some olive oil, diced bacon, a dash of white wine and the tomato sauce

    2)you can make a sandwhich with salmon and avocado but remeber to soak the inside of the bread in a marinade of lemon and olive oil

    3) you could make an avocado-cream cheese deep by mashing the avocado with some lemon, olive oil, super finely chopped onionssalt, and cream cheese. Use the arrosticini and some carrots as a vehicals.

    4) you can make a lemony chicken.
    whisk in a mixing bowl: lemon juice, lemon zest, salt, pepper, garlic and rosemary. Let the in the marinade for at least 3o minutes and than bake for 50 minutes in a preheat oven at 180. Serve it with some pan-fryed carrots!

    Let me know if this was any helpful!


  3. This one was soooo tasty I will be recommending it for my birthday dinner in the future.