I was a little skeptical of this recipe when Hubby suggested that I make something similar to it… Wasabi with pork? And I was also worried about how spicy it might be – would it be too much for the girls?
But actually it was WONDERFUL! You still got some of the wasabi flavour coming through, but it was not mouth burningly hot… somehow, cooking the wasabi mellowed it. And the flavour went incredibly well with the meatiness of the pork.
This is a very simple recipe with only 4 ingredients – what is not to love!
I served this with an Asian inspired kale salad, and I topped the pork with avocado slices just in case it was too hot for the kids (it wasn’t actually, but the avocado made for a tasty addition and went really well with the wasabi and pork).
Garlic Wasabi Pork Chops
- 6 meaty pork chops
- 1/2 cup coconut aminos
- 3-4 tbsp wasabi powder
- 4-5 cloves garlic – crushed
- 3 avocados – sliced
Place the pork chops and the soy in a freezer bag and massage them to mix in the coconut aminos. Leave in the fridge to marinate for at least 4 hours, preferably longer. I recommend you turn them several times during this period to make sure that the coconut aminos coats all the pork.
Preheat your oven to 200C/400F.
Place the chops in a baking dish and pour over the liquid that remains in the bag.
Mix the wasabi with a little water to make a paste, then stir in the garlic.
Spread the wasabi mixture over the pork – use as much or as little as you like.
Bake in the oven for 25-30 minutes until the pork is done.
Serve each chop with half a sliced avocado on top.
I served this with an Asian inspired kale salad which worked beautifully with the pork. The salad is an AIP stage 2 reintroduction recipe as it contains seeds.