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
Serve with extra Sweet Soy Sauce in a small bowl if desired
Tips & Hints:
Variation: substitute snow peas for sugar snap peas if desired, Substitute Kikkoman Naturally Brewed Soy Sauce
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