Spice-Crusted Pork Chops with Bean Sprout Salad

Spice-Crusted Pork Chops with Bean Sprout Salad
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:43 Total Time


Add all
  • 4

    pork chops, trimmed

  • marinade:

  • 1

    garlic clove, chopped

  • 2 Tbsp.
    (30 mL)

    grated fresh ginger

  • 3 Tbsp.
    (45 mL)

    light soy sauce

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • spice-crusted

  • 2 Tbsp.
    (30 mL)

    crushed, coriander seed

  • 1 Tbsp.
    (15 mL)

    crushed, mustard seed

  • 1 Tbsp.
    (15 mL)

    crushed coarse black pepper

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • bean sprout salad

  • 1/2 cup
    (125 mL)

    light soy sauce

  • 1-2 tsp.
    (5-10 mL)

    sesame oil

  • 2 Tbsp.
    (30 mL)

    rice vinegar

  • 2 Tbsp.
    (30 mL)

    grated ginger

  • 1 cup
    (250 mL)

    bean sprouts

  • To taste chopped fresh coriander

  • To taste freshly ground pepper


In a plate, combine marinade ingredients. Marinate chops 20 minutes.

Preheat barbecue to medium-high.

In a plate, mix spices together. Spread mustard on one side of the chops.

Place chops, mustard side down, on top of spices

Grill 6 - 8 minutes. Halfway through, turn chops over with tongs. .

Meanwhile, in a small bowl, combine soy sauce with sesame oil, rice vinegar and ginger.

Divide bean sprouts among plates, drizzle with dressing and sprinkle with fresh coriander.

Serve with grilled pork.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and sweet

Fruity and sweet
These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.

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