This was a great recipe I saw in the Waitrose magazine but instead of beef steaks I used pork chops and slightly tweaked some bits.


2 x thick cut pork chops

½ tsp vegetable oil

Handful of rocket

Handful of watercress

1 pear thinly sliced



1 red chilli, finely chopped

2 cloves garlic, crushed

1½ tbsp light soy sauce

1 tsp fish sauce

2 tbsp sesame oil

2 tbsp oyster sauce

1 tsp ground black pepper

2 tbsp sweet chilli sauce

2 tbsp clear honey

½ lime, juice.


1 red chilli, finely chopped

1 small clove garlic, crushed

2 tbsp balsamic vinegar

Pinch of caster sugar

2 tsp light soy sauce

3 coriander stalks and leaves finely sliced

30ml olive oil

1 red onion, thinly sliced


1. In a high-speed blender or the small bowl of a food processor, whizz all the marinade ingredients together until combined. Pour into a bowl and add the chops, massaging the marinade into the meat; cover and chill for at least 30 minutes or, ideally, 3 hours. Take out of the fridge 20 minutes before cooking to bring to room temperature.

2. Meanwhile, for the dressing, put the chilli, garlic, balsamic vinegar, sugar, soy sauce and coriander stalks in a small bowl. Stir until the sugar has dissolved, then gradually whisk in the olive oil until incorporated. Stir in the red onion and set aside.

3. When ready to cook the chops, scrape off as much of the marinade as possible, reserving the excess. Heat a large frying pan over a high heat and add the vegetable oil. Sear the chops for 2 minutes each side and then reduce heat and fry until cooked through.. While the chops are cooking, put the reserved marinade in a small saucepan and bring to the boil. Simmer for 2-3 minutes.

4. To serve, arrange the rocket and watercress on a serving platter with the sliced pears and toss with the dressing, pop your chops on top, then drizzle the reduced marinade over the meat to serve.