Pork chops with cider butter sauce

Serves 3


  • 3 pork chops
  • 1 clove garlic
  • Olive oil
  • 2 tbsp cider vinegar
  • 1 tsp Soy sauce*
  • 25g butter
  • Rocket
  • Capers


  • Thinly slice the garlic
  • Make a few small incisions into one side of each pork chop, and poke slices of garlic into the holes
  • Season the pork chops with salt and black pepper
  • Put the oil in a frying pan on a high heat, and fry the chops for 2-3 minutes on each side
  • Roast the chops for 10 minutes at 180C, but keep the juices in the frying pan
  • Let the chops rest while you make the sauce
  • Add the vinegar, butter and soy sauce to the pan, and stir, scraping the caramelised juices off the bottom of the pan
  • Pour the sauce over the chops, and garnish with rocket and capers


Western soy sauces tend to be stronger than authentic Asian ones, so if you’re using something like Amoy or something you found in M&S then use dark soy sauce. If you’ve been to an Asian supermarket, use light soy sauce.