Recipe by Richard Phillips
50g Coriander seeds
50g Cumin powder
10g White peppercorns
10g Schezuan pepper
Thin pork chop
Pound together the spices and peppercorns in a pestle and mortar.
Mix the spices together with the honey.
Spread over the pork chop and roast at 180C. Serve with vegetables of your choice.
Shiraz, Chardonnay and Merlot are the best wines to pair with Honey Marinade for Pork.
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