How to make it
In a large mixing bowl or tray, mix together the pork chops, Lee Kum Kee Chill Garlic Sauce, Lee Kum Kee Panda Brand Oyster Sauce, 2 tablespoons of oil, lime juice and pepper. Mix thoroughly to evenly coat all the pork chops and allow to marinate for 15 minutes. The pork can be marinated overnight, covered, in the fridge.
Preheat oven to 200°C. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Sear the pork chops for 2 minutes each side, spooning over any excess marinade left from the chops. Place the chops onto a rack over a tray lined with foil or baking paper and finish cooking in the oven for 8-10 minutes. Then let the pork chops rest out of the oven for 10 minutes.
In the meantime, place a frying pan or wok on high heat. Add the remaining 2 tablespoons of oil. Once the oil starts to smoke add the garlic and green beans. Stir fry for 2 minutes. Then add the water and place a lid on the pan or wok. Allow to steam for 3 minutes.
Remove the lid and add Lee Kum Kee Premium Soy Sauce to the beans. Stir fry for a further 1-2 minutes or until the soy sauce caramelises.
Serve the pork chops over the green beans with steamed rice on the side. Spoon any resting juices over the pork.