This sauce is lovely with juicy pork chops but even better if you use pork stir fry then serve over rice or fine rice noodles. If you wish you could add other stir fry vegetables to the sauce, but spinach is the biz.

Ingredients - serves 4

4 pork chops
200g spinach, blanched & squeezed
1 tbsp sunflower oil
1 green chilli, deseeded, finely shredded
1 large clove garlic, peeled & thinly sliced
2cm cube of peeled ginger, finely shredded
1 can coconut milk
lime zest (grated) & juice
salt, pepper

Method

1 Season the chops and fry off in a little oil for about 6 minutes per side or until golden brown and cooked through. Set aside to rest.

2 Heat oil in a wok and sweat garlic, chilli and ginger for a few minutes without browning. Chop the spinach and add to the wok with coconut milk, heating to simmering point then cooking for a couple of minutes so that flavours infuse the sauce. Now add finely grated lime zest and juice to taste and a little salt and pepper if required.

3 Place chops onto warmed plates and spoon over the sauce.