Place chops in a shallow bowl.

Prepare the marinade by mixing all ingredients and pouring over the pork chops - marinade in the fridge for at least 2 hours but best to do in the morning for evening meal

Make the sauce by adding all of the ingredients to a small bowl and placing in the refrigerator alongside the marinating chops.

Heat a shallow pan or skillet with a lid and add the oil, allow to get quite hot before adding the chops.

Cook for 3 minutes without lifting then flip over and cook the other side for a further 3 minutes, do not cover your pan during this stage

Add the onions and adjust the heat to a low setting - also add the vegetables if using and toss about to coat in oil and meat juices

Pour in the leftover marinade, cover and cook for 5 minutes then toss the vegetables, turn the chops and pour the sauce over the chops. Replace the lid and cook for a final 5 minutes. Remove chops for the last minute of cooking time and stir the vegetables in the thick, sticky sauce - if sauce is too thick, add a little boiling water to the right consistency.

Serve with fresh vegetables