The irony doesn’t escape me. I’ve mentioned my dislike of cooked/hot fruits. I’ve mentioned my dislike of pork. I’ve mentioned my dislike of sweet rather than savory meals/meats. But I repeatedly make pork with some sort of sweet taste to it, and here I am again. I suppose it’s because I don’t like dessert that much, so I couldn’t find a use for the lychee syrup I’d reserved (from a can of lychees that I’d eaten as dessert a short while prior).
In any case, these were super simple and easy to make, and quite yummy, according to BF. I think it could have been better… but ah well. I’ll explain why in a bit.
I mixed the reserved lychee syrup with some kosher salt, cracked black pepper, and dried sage leaves (because I read somewhere sage goes well with pork). Marinated some pork chops in the mixture for a few hours, then threw them on a hot skillet. Cook like normal…
Then, strain the marinade (to remove the sludgey looking sage leaves). Deglaze the pan with it and let it boil down into a thicker sauce to drizzle over the pork chops. Enjoy!
*I served this with a plain salad because it was hot and I wasn’t too keen on eating a load of stuff that would make me feel gross and lethargic.
Also, I think I could have improved this by adding chopped lychee into the glaze to enhance/strengthen the very light flavor of lychee (which was present but subtly so).
Happy Eating!!!
sandi @ the whistlestop cafe says
I can remember eating lychee’s years ago. I don’t know if I have seen them since.
That sweet ‘grape-e’ flavor would be great on a pork chop.
Yummy!
Allison says
Son would love this! We always have lychee’s in the fridge, he eats them like candy. 🙂