Pork chops recipe with a sticky hot sauce glaze
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Combine Honey, Sriracha and Soy in a small bowl and store half. Place the remaining mixture on a shallow tray, add the pig pyrzolas and fold. Leave them to marinate at room temperature for 15 minutes.
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Heat 1 tablespoon of olive oil in a large non -stick pan over medium heat. Add the pig pyrzolas and turn half towards and cook for 8-10 minutes. Place aside loosely to rest.
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Meanwhile, sprout Brussels into salty boiling water for 4 minutes or until only sensitive. Filter and press each sprouting with a glass base to crush it lightly.
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Wipe the fry pan with paper towels, heat the remaining oil in the pan and place it on high fire. Add the garlic and Brussels cabbage and cook occasionally until 6-8 minutes or gold and the sides are crispy. Spice with salt and pepper. Add walnuts and discard to combine.
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Serve the pig pyrzolas with pan waters, Brussels sprouts and separated sriracha sauce, decorate them with shiso leaves if they use it.
