Black Pepper Chicken and Pork Chop Recipe
This black pepper chicken steak recipe (with pork chop option) delivers juicy, grilled meats coated in a rich and peppery black pepper sauce. Featuring tender chicken leg and bone-in pork chop marinated with garlic and sauce, it’s an easy and satisfying meal that adds bold flavor to your dinner table.
What You Will Need
Ingredients
- 1 (approx. 10 oz.) boneless chicken leg
- 1 (approx. 7 oz.) bone-in pork chop
- 2 Tbsp. cooking oil
- 1/4 cup water
- 1 tomato
- 3 asparagus stalks
Seasoning
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1/3 cup Lee Kum Kee Black Pepper Sauce
Made with
Lee Kum Kee products
How to make it
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Slash the skin of the boneless chicken leg a few times. Rinse the boneless chicken leg and bone-in pork chop and pat dry with paper towel. Add Lee Kum Kee Minced Garlic, half of Lee Kum Kee Black Pepper Sauce, and 1 Tbsp. of cooking oil, mix well, and marinate for about 30 minutes.
-
Coat a tray with 1 Tbsp. of cooking oil and then place the chicken leg and pork chop on it. Place into an oven pre-heated to 400°F to grill for 15 minutes. Remove the pork chop and put the chicken leg back into the oven to roast for another 10 minutes.
-
Mix the remaining half of the Lee Kum Kee Black Pepper Sauce with water and boil the mixture into a sauce. Drizzle the sauce over the chicken leg. Place the tomato into an oven pre-heated to 375°F for about 3 minutes and cook the asparagus with boiling water. Plate and ready to serve.
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