Last night I have a last minute change of menu as Hubby has a late evening meeting again and baby was cranky so I have to do a fast bake pork chop instead of fish dish with rice. While I was pondering what to put in the marinate, I saw an open bottle of red wine in the wine fridge so I decided to use that instead. However, I know it sound weird to combine red wine with mayonnaise, frankly that were what I could find so I decided not to go with the normal and give it a new fusion taste.
The end result was finger licking good, hubby enjoyed his share so much that he even chewed on the bone. As for baby she was looking for all the juicy bites from our plates even thought she already had her share. It was such a good feeling when you have a nicely cook meal that you can relax and enjoy with the family.
Here is the recipe for this fusion pork chop.
Ingredients:
- 5 pieces of pork chop
- 6 pieces of small cinnamon leaves
- 3 teaspoons of oyster sauce
- 3 teaspoons of light soy
- 2 teaspoons of low fat mayonnaise
- 1 glass of red wine
- pepper for taste
- a splash of olive oil
Method:
- Marinate the clean pork chops with oyster sauce, light soy, mayonnaise, red wine, pepper and olive oil for 30 minutes or longer if time allow
- Line the baking dish with cinnamon leaves
- Put the marinated pork chops in a single layer on top of the cinnamon leaves
- Bake it in the oven at 200C for 40 minutes
I used cinnamon leaves to line the tray to give it a light fragrant to my pork chops but I don't want it to over power the taste and smell of the other marinate. You can leave out the cinnamon leaves if there are none availables.
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