Pork chops in fruity soy sauce
A hassle-free tray bake recipe - the pork chops and side dish are all roasted in one pan together, saving on the washing up!
- Preparation Time15 mins
- Additional Time50 mins marinating
- Cooking Time25 mins
Nutrition per serving
- Energy447 Kcals
For the fruity marinade:
- 4 tbsp apricot jam
- 1 tbsp olive oil
- 8 tbsp Kikkoman Naturally Brewed Soy Sauce (approx. 80 ml)
- 1 tsp coarsely ground pepper
- 4 pork chops (4 pieces of about 200 g each)
For the side dish:
- 2 tomatoes
- 4 thyme sprigs
- 1 tbsp olive oil
- 1 tbsp Kikkoman Naturally Brewed Soy Sauce
- ½ tsp fresh Oregano, chopped
- 300 g prepared mashed potatoes
For the marinade, place the apricot jam in a blender, puree with olive oil and soy sauce and season with pepper.
Put the pork chops in a casserole dish, pour the marinade over them and massage the marinade well into the meat. Cover the meat with cling film and marinate for 40-50 minutes.
Preheat the oven to 200°C (180°C fan oven). Wash the tomatoes, remove the stalk and cut the tomatoes into slices about 1 cm thick.
Remove the pork chops from the marinade (keep the remaining marinade aside), place them on an oven tray next to each other and cook in the preheated oven for about 10 minutes. Wash the thyme.
Take the baking tray out of the oven and turn over the chops once. Spread the tomato slices around the chops, drizzle with olive oil and soy sauce, sprinkle with oregano and cover the chops with thyme. Increase the oven temperature to 230°C and cook for a further 12-15 minutes.
In the meantime prepare the mashed potatoes, and in a saucepan let the remaining marinade boil down briefly until reduced.
Take the oven tray out of the oven and arrange the mashed potatoes around the meat decoratively (if necessary, put them in a piping bag with a star-shaped nozzle). Drizzle the chops with the boiled marinade and serve.