Guest chef

Nigel Slater

National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes.

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Pork chops, mint, mangetout and spring leaves

  • Serves 4
  • Prep 15 mins
  • Total time 1 hr, plus marinating
4.0/5 rating (3 votes)
Pork chops, mint, mangetout and spring leaves
Pork chops, mint, mangetout and spring leaves

step by step

  • 1Mix the hoisin sauce, honey, five spice and rice wine in a shallow baking dish or nonstick roasting tin (just big enough for the chops to fit snugly). Add the chops, turn them in the marinade and leave for 15 minutes (or up to 1 hour). Preheat the oven to 180°C, fan 160°C, gas 4.
  • 2Bake the chops for 30 minutes, remove to a plate and keep warm. Return the tin to the oven for a few minutes, until the sauce starts to thicken and caramelise.
  • Rich meats like pork respond well to bright crisp greens such as mangetout, but they are also good with spring carrots. Try carrots halved lengthways and cooked in oil and butter. Here I have used raw mangetout for extra crunch.
    Nigel Slater
  • 3Wash the mangetout, shred into strips and toss with the salad leaves. Chop or tear the mint, toss with the salad and divide among 4 bowls. Slice the chops into thick strips, discarding the bone, and add to the bowls of salad with the sauce.
  • If you’d like this to be a gluten-free recipe, please ensure your hoisin sauce is guaranteed gluten-free.
  • Recipe photograph by Jonathan Lovekin

You will need

  • 3 tbsp hoisin sauce
  • 3 tbsp clear honey
  • 2 tsp ground five spice
  • 2 tbsp rice wine
  • 4 pork chops
  • 200g mangetout
  • 4 handfuls of washed mixed salad leaves
  • 1 x 15g bunch of mint, leaves only

+ Nutritional Information