While it’s nice to finally get some hot weather, the idea of sweating away in a hot kitchen sometimes puts me off cooking. Pork chops, thankfully, are easy to prepare and quick to cook in one pan. The original recipe by Leela also includes bits of fried garlic and lemongrass which surely make the pork even more delicious, but I wanted something very simple.

This plain version is still quite flavourful – there is a nice kick from the white pepper, and the soda makes it very tender. Next time, though, I might drizzle over the honey towards the end of the cooking so it can caramelise slowly and remain sticky and fragrant.

I like serving these pork chops with steamed Thai jasmine rice and a small pile of crunchy grated carrots and peanuts, but you could have it with a crisp salad or some potatoes, whatever you like!


Recipes: Pork Chops with White Pepper and Honey

Rating: 51

Serving Size: 2


  • . 2 thick pork chops with fat (about 400g in total)
  • . 1 teaspoon bicarbonate soda
  • . ½ teaspoon ground white pepper
  • . ¾ teaspoon salt
  • . 2 teaspoons honey
  • . A drizzle of oil


  1. Mix together the bicarbonate soda, ground white pepper, salt, and honey (alternatively, reserve the honey for later).
  2. Spread the mixture over the pork chops, avoiding the fat if possible. Cover and leave to marinade in the fridge for at least 1 hour (no more than 4 hours.)
  3. When you’re ready to cook the pork chops, take them out of the fridge and leave to sit on the counter for 10 minutes to take off the chill.
  4. Heat a film of oil in a large frying pan on a medium flame.
  5. Wipe off any marinade from the pork fat.
  6. If you like, you can use a pair of tongs to hold each piece skin-side down against the hot pan to sear the fat, making it brown and crisp.
  7. Place both pork chops into the frying pan, letting them cook for 3 minutes on each side.
  8. If you’ve reserved the honey, add it to the meat one side at a time, letting everything cook until just glossy and sticky.
  9. Remove the pork to the serving plates and let it rest for a further 3 minutes before eating.


About The Author

History of Art graduate from SOAS (jointly with UCL). I cook, eat, and observe the world. Then I write about it and share it with you. This is a unilateral decision.

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