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Honey and soy glazed pork chop with pickled red cabbage

Updated Tuesday, 5th June 2007

Try out our recipe from the Ever Wondered About Food series

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Pork chop [photo: Paul Gregory Photography, UK] Copyrighted  image Icon Copyright: Paul Gregory Photography, UK

Serves 2


Pork chop

  • 4 tablespoons (60 ml) (2 fl oz) honey
  • 4 dessertspoons (40 ml) (1.36 fl oz) soy sauce
  • 2 inches of fresh ginger, peeled and finely grated
  • 2 cloves garlic, finely chopped
  • 2 pork chops, on the bone with fat left on
  • Olive oil

Pickled red cabbage

  • ½ red cabbage, core removed and very finely sliced
  • 2 tablespoons (30 ml) (1 fl oz) red wine
  • 4 teaspoons (20ml) (6.8 fl oz) of red wine vinegar
  • 6 tablespoons (90ml) (3 fl oz) honey


Pork chop

  1. Mix the honey, soy sauce, ginger and garlic cloves together in a large bowl.
  2. Add the pork chops, toss in the mixture and allow to marinade for an hour in the fridge.  
  3. Heat a griddle pan drizzled with olive oil and cook the pork chops for 6–8 minutes on each side, or until cooked through.
  4. Just before the pork chops have cooked, add any remaining marinade but take care that it does not burn.

Pickled red cabbage

  1. Add the cabbage, red wine, red wine vinegar and honey to a pan and simmer until reduced by at least a half. This should take about 5–10 minutes.
  2. At this stage the mix should be sweet and sour – as in a balance of each.
  3. Drain off any excess liquid and serve with the pork chop.
  4. Any extra can be stored in a jar in the fridge. Use within 4–5 days. 

To serve

Serve the pork chops with the pickled red cabbage.

Did you know?

Honey is good for baking cakes with, as it keeps them moister for longer. This is because honey is hygroscopic, meaning it attracts water.





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