4 Pork Loin Chops
2 tbsp Maple Syrup
2 tbsp Soy Sauce
1 tbsp Fresh Ginger, finely grated
2 Garlic Cloves, crushed
1 tsp Chinese Five Spice
1/2 tsp ground Sichuan Pepper
600g Baby Potatoes, thinly sliced
1 tbs Olive Oil
1 tsp Sea Salt
Baby Salad Greens, to serve
Step One - In a large glass bowl combine the maple syrup, soy sauce, ginger, garlic, five spice and sichuan pepper. Add the pork loin chops, turning until well coated. Cover and place in the fridge for up to 3 hours to marinate.
Step Two - Preheat your oven to 200c. Place the sliced potato in a roasting tray, drizzle with olive oil and season with the sea salt. Toss to coat both sides of the potato. Bake, turning once, for 30 minutes or until brown.
Step Three - Over a preheated BBQ grill, cook the pork loin chops for 3 minutes each side before transferring to a plate once cooked. Cover with foil to keep warm. Set aside for 5 minutes to rest.
Step Four - Divide the potato and pork amongst the plates. Serve with baby salad greens.