Usually when I have pork chops I fry them and serve with a mustardy pan sauce, which is delicious but hardly the low fat option. I am trying to shed a few pounds at the moment so the dinners have been getting a slimming world style makeover and my butter has definitely stayed in the fridge!

While seeking pork chop inspiration I remembered seeing a pioneer woman episode where she makes a teriyaki pork tray bake and I always thought it looked so easy and tasty.

This is my lightened up, get dinner on the table in 30 mins version

For your sauce:

• 1/4 cup soy
• 2 tbsp sweetener
• Juice 1 lime
• 1 tsp cornflour
• 1 clove garlic, minced
• 1 inch ginger, minced

Mix everything together

Cover a baking tray with foil and lay down your pork chops, pour the sauce over and give them a turn in it

Let the pork sit in the sauce for a few mins while you get your oven heated to 180c

Stick them in for 15 mins until cooked through and then remove to a plate and cover with foil to keep warm

While the pork is cooking get some tasty crunchy veg ready, I went green but you could change it up, everything except the scallions are optional really

• Large bunch scallions
• 1 green pepper
• Bunch asparagus
• 1 pack sugar snaps

Chop them all into even sized pieces like this:

When you have taken your pork out, turn your oven up to 200c

Get your veg onto the tray and spray with lo cal cooking spray or drizzle with a little oil if you must

Pop in the oven for about 8 mins until just cooked and starting to colour

Stick the pork chops back on top and pop in the oven for 3 mins to get another bit of colour

It’s as simple as that, serve with some brown rice and enjoy!