Gingery glazed pork chops

With the warm depth of ginger, these apple-cider glazed pork chops are a 15-minute weeknight winner.


It doesn’t take much for it to be Pork Chop Night in my kitchen. The presence of pork chops and a day ending in “y” is pretty much all it takes. My butcher sources local, organic pork and it’s so easy to rustle up something good – really good – that, well, there’s no reason not to.

My stock-standard pan-fried pork chop is a bone-in cutlet (they curl up less and the meat is sweeter), and this recipe is a regular favourite at my table. That it can be on that table in 15 minutes from first move makes it a favourite for the cook, too.

The key ingredient here is ground ginger, an often-overlooked player in the spice rack that deserves more air time. It sits so beautifully, deep and warming, with the apple cider vinegar, in a way that the sharpness of fresh ginger never could. The other MVP is the little bit of onion (use a small shallot, a pickling onion or spring onions, whatever you have to hand), rounding out the glaze, bridging the gap between sweet and tart.

If I’m feeling industrious and greedy, the accompaniment for these chops will be a cloud of my proper, old-fashioned, serious mash with a spoonful or two of wholegrain mustard stirred through. For lazier, more virtuous nights, a pile of warm, steamed spinach or other leafy green does the trick.

Gingery glazed pork chops


Serves 2.

1 teaspoon grapeseed oil
1 tablespoon flour
2 teaspoons ground ginger
⅛ teaspoon dried thyme
sea salt flakes
freshly ground black pepper
2 pork cutlets
1 small onion, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon brown sugar

Over medium-high heat, warm the grapeseed oil, or other neutral oil of your choosing, in a thick-based pan which will accomodate the chops snuggly.

Measure the the flour, ground ginger and thyme onto a plate or into a plastic bag. Season well with salt and pepper and mix to combine. Pat the chops dry with paper towel and dredge on plate or in bag, shaking off the excess.

When the oil is hot, fry the chops for 5 minutes a side, until golden and cooked through. Transfer to a loose foil tent.

Add the chopped onion to the pan and cook, stirring, for a minute until it has softened and taken on some colour. Add the apple cider vinegar and brown sugar. Continue to cook for a minute until syrupy. Return the chops to the pan, turning in the sauce until well coated and glazed. Serve immediately, spooning over the remaining pan juices.