Sprinkle the chops with salt and pepper; lightly sprinkle with carry and a pinch of cumin powder. Crush a single cardamom seed with the back of a knife and chop finely. Distribute a little of the cardamom and some slices of chilli on each chop. Place two chops in each tier, sprinkle with a little sesame oil, preferably a spicy version!
In the lower tier, place the broccoli and the peeled broccoli stems, spring onions (5cm lengths), courgettes cut into 5 “sticks”, small whole cherry tomatoes, baby corn and snap peas. Add 2.5 dl water as well as the chicken stock cube. Season with lots of salt and pepper and possibly a little nub of butter. Bake everything for 30 minutes at 200°C.
Garnish with a little fresh mint and possibly more chilli.
Serve with boiled rice.
1st tIer = Pork chop
2nd tIer = Pork chop
3rd tIer = vegetables and stock