In a saucepan of simmering water cook sugar snap peas and asparagus for 1-2 minutes or until bright green and just tender but still crisp. Refresh under cold running water to stop cooking and to retain colour. Drain well

Place sugar snaps, asparagus, cucumber and coriander in a bowl. Set aside

Heat a non-stick fry pan over medium heat. Spray with olive oil. Add the pork chops and cook for 4-5 minutes each side for medium (depending on the thickness) or until done to your liking

Just before removing the pork, add the Sweet Soy Sauce and turn chops to coat on both sides. Transfer to a plate and cover loosely with foil

In a small jug, whisk together the vegetable oil, lime and orange juices, rice vinegar and the Sweet Soy Sauce

Divide the salad mixture equally among 4 plates. Place pork chop on top, then drizzle over the dressing