Pork chops coated with ginger, honey and Worcestershire sauce for a spicy finish.
Pre-heat the grill to a medium heat. In a bowl mix together the Ginger, honey, Worcestershire sauce and tomato puree. Brush each pork chop with the mixture and grill for 10 minutes.
Turn the pork chop over and brush with the remaining ginger mixture. Grill for a further 10 minutes.
Meanwhile, boil the rice for 15 minutes or until the rice has cooked. Drain and fry with the courgettes and sweet corn, drizzled with the oil. Season and serve with the pork, garnished with seared spring onions.