Method:

 

Combine everything except the pak choy in a marinating dish. Combine and coat the pork well. Marinate for 30 mins to 2 hours, turning occasionally.

Heat a pan to very hot. Sear the pork chop for 1 min on each side. Remove pan from the heat and allow to cool for 2 mins. In the mean time, begin steaming the pak choy over mild heat. Return the pork chop with the marinade to the pan and cook over low heat for approximately 5 minutes or until the pork is just cooked through and the sauce has reduced to a thick, syrupy consistency. If the sauce becomes too thick, add a little more soy and cooking wine.

Once the pork is done, the pak choy will also be ready. Serve the pork chop over steamed white rice with the pak choy on the side.

Serves one as a fabulous main course. Calories: approximately 400 (including 1/2 cup steamed white rice).

This dish is SO flavourful, it needs a really strong wine to accompany it. I had a lovely Shiraz Viognier from Langmeil with mine and it was perfect. The acidity of the wine cut through the heaviness of the pork and the spice of the pork really brought out the richness of the wine. Heaven.