4 pork chops
1 tbsp vegetable oil
4 garlic cloves, crushed
1 red chilli, deseeded and thinly sliced
100 ml ale
1 tbsp honey
2 tbsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp fish sauce (optional)
4 porti boiled rice
2 spring onions, finely sliced
1 Rub a generous amount of salt and pepper onto the pork chops. Heat the oil in a frying pan over a medium-high heat and cook the chops for 5-6 minutes per side until golden brown. Remove from the pan and set aside.
2 Add the garlic and chilli and cook for three minutes until softened.
3 Pour in the ale. Bring to a boil, then reduce the heat and cook for three minutes until the liquid reduces by half.
4 Stir in the honey, Worcestershire sauce, mustard and fish sauce (if using). Cook for 5-7 minutes until the mixture thickens.
5 Return the pork chops to the pan and turn to coat in the sauce. Cook for another few minutes until the mixture is thick and like a glaze. Serve warm with boiled rice and the spring onions.