Kikkoman UK - 100% natural Soy Sauce from Japan

Ingredients

For the squash:
1kg butternut squash
5 tsp Kikkoman Soy Sauce
1 tsp dried crushed red chillies
2 tbsp olive oil
For the chops:
2 tbsp whole grain mustard
2 tbsp apricot jam
4 large pork chops, trimmed of excess fat
For the cabbage:
1 spring cabbage, finely shredded
1 red onion, finely sliced
1 tbsp Kikkoman Soy Sauce
For the gravy:
300ml hot pork or chicken stock
1 tbsp cornflour
2 tbsp Kikkoman Soy Sauce
1 tsp wholegrain mustard

Pork chops with soy basted butternut squash and shredded spring cabbage

Plump pork chops cooked with an apricot glaze and served with cabbage and sweet soy basted squash.

Serves: 4
Prep time: 20 minutes
Cook time: 45 minutes

Cals per serving: 396 kcals
Fat: 14.6 g
Carbs: 36g
Fibre: 4.5g
Sugars: 19.8g
Salt: 3g

Method

Preheat the oven to 200°C, 400°F, Gas 5. Cut the squash in half and scoop out and discard the seeds. Cut the squash into 8 long slices and place on a baking sheet.

Mix together the Kikkoman Soy Sauce, chillies and oil. Brush over the squash and bake for 45 minutes until tender, basting occasionally.

Meanwhile, mix together the mustard and apricot jam. Brush over the chops and place on a baking sheet. Roast in the oven for 20 minutes until cooked through.

Ten minutes before the pork is done, steam the cabbage with the onions and soy sauce.

Pour the stock into a saucepan. Mix the cornflour with enough water to form a smooth paste. Whisk into the stock with the soy sauce and mustard. Cook over a medium heat stirring until thickened.

Spoon the cabbage onto plates with the squash, a pork chop and drizzle with gravy.