Pork Chops with Ginger and Spring Onions

It’s funny how we often crave the foods we enjoyed when we were children. This recipe is based on a dish my mother used to make, and still makes. Thinly sliced, boneless, pork chops are marinated in a mixture of Marsala wine, light soy sauce, sesame oil, ginger and spring onions.

The combination of soy sauce, sesame oil, ginger and spring onions bring out the Chinese-influence on this dish. Although my mother used to use Sherry or brandy, as opposed to Marsala, I had to make do with what was in our booze cabinet. This is a great dish if you love ginger. However, if you don’t eat pork, don’t fret; the dish can also be made with chicken breast.


Serves 2-3


  • 350 g (¾ lb) thinly sliced boneless pork chops
  • 50 ml (3 tablespoons and 1 teaspoon) Marsala/Sherry or brandy
  • 2 tablespoons light soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 – 7.5 cm (3 inch) piece of ginger, skin removed and finely
  • 3 spring onions (scallions or green onions), cut into 2.5 cm (1  inch) pieces
  • 1 pinch of ground white pepper
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon groundnut (peanut) oil, for frying


1. Lay pork in to a largish dish so they are in a single layer.

2. In a small bowl, mix together the Marsala, soy sauce, sesame oil, ginger, spring onions, pepper and bicarbonate of soda (baking soda).

3. Pour marinade over the pork, using a spoon to coat all of the meat. Cover and refrigerate for at least 12 hours (24 hours is preferable).

4. Heat a non-stick pan with oil until very hot.

5. Transfer pork, but not the marinade into the hot pan. Sear the meat on one side, before turning it over to sear the other side.

6. Once both sides are seared, pour in the marinade. Lower the heat, cover and simmer for 3-4 minutes, or until the pork is cooked through.

7. Serve with juices from the pan. Enjoy!


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