Sticky Soy & Ginger Pork Chops with Wasabi Mash

Sticky Soy & Ginger Pork Chops with Wasabi Mash

Great way to do ya chops. Wasabi mash is beaut.


The key to the stickiness of the chops is lots of basting, and to keep adding water so the meat stays moist.




  • 4 Pork Chops - £2.24

  • Soy Sauce - £1.00

  • Honey - £0.99

  • Big Knob of Ginger - £0.27

  • Potatoes - £0.90

  • Wasabi Paste - £1.50

  • Butter - £1.18

  • Tender Stem Broccoli - £1.40

  • Milk - £0.45

  • Total Cost - £9.93 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Put the pork in a bowl. Add two tablespoons of honey and two tablespoons of soy sauce. Grate in a large knob of ginger. Cover and leave for 20 minutes.

  2. Mash time. Peel potatoes and chop into small chunks. Throw chunks in boiling water. Season water with a pinch of salt.

  3. When soft, drain, and then add a large squeeze of wasabi paste, a good grating of ginger, a big knob of butter and a splash of milk. Mash everything together. Add more wasabi depending on how hot you like it.

  4. Pork time. Put the pork in a pan and pour the marinade over the top. Add a splash of soy. Cook for 2 minutes at a medium to high heat, and then turn the pork chops over for 2 minutes. Turn again. Keep adding splashes of water whenever the liquid dries up. This will keep the meat moist.

  5. Keep turning and basting until the meat is cooked through. Remove pork from the pan and set aside. Leaving them to sit for 5 minutes whilst you make your sauce will make them more tender.

  6. For the sauce, just add a glass of water to the pan, rub all the sticky bits off the bottom of the pan, and let it bubble away until it is thick and sticky.

  7. Serve the chops with a big dollop of mash, some tender stem broccoli and a good drizzle of the sauce.

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