STICKY PORK CHOPS

STICKY PORK CHOPS

This recipe taps into everyone’s love of those all-American smoky flavours. Sticky pork chops with a great barbecue-style glaze, but with much less added sugar. A fresh and crunchy slaw is the perfect accompaniment.

INGREDIENTS

SERVES: 2

2 trimmed bone-in pork chops, i.e. all fat removed (250g each)

Olive oil spray

Sea salt and freshly ground black pepper

 

For the barbecue sauce:

4 tbsp tomato ketchup

1 tbsp maple syrup

1 tbsp Worcestershire sauce

1 tbsp English mustard

½ tsp cayenne pepper

 

For the slaw

100g red cabbage, finely shredded

100g white cabbage, finely shredded

1 tbsp white wine vinegar

2 tbsp Greek yoghurt (0% fat)

METHOD

1: Preheat the oven to fan 240°C/gas 9. Line an oven tray with baking parchment.

2: Season the pork chops on both sides with salt and pepper. Heat a griddle pan over a high heat. Spray both sides of the chops with a few sprays of oil. When the griddle is smoking hot, add the chops and cook for 2 minutes on each side or until well charred. Set aside on the lined oven tray.

3: For the barbecue sauce, mix all the ingredients together in a small bowl. Coat the pork chops in the sauce, on both sides. Cook on the top shelf of the oven for 10 minutes or until cooked through.

4: Meanwhile, mix together all the ingredients for the slaw and season with salt and pepper.

5: Remove the pork chops from the oven and run a cook’s blowtorch over them to blacken lightly. Serve with the crunchy slaw.

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INGREDIENTS

SERVES: 2

2 trimmed bone-in pork chops, i.e. all fat removed (250g each)

Olive oil spray

Sea salt and freshly ground black pepper

 

For the barbecue sauce:

4 tbsp tomato ketchup

1 tbsp maple syrup

1 tbsp Worcestershire sauce

1 tbsp English mustard

½ tsp cayenne pepper

 

For the slaw

100g red cabbage, finely shredded

100g white cabbage, finely shredded

1 tbsp white wine vinegar

2 tbsp Greek yoghurt (0% fat)

METHOD

1: Preheat the oven to fan 240°C/gas 9. Line an oven tray with baking parchment.

2: Season the pork chops on both sides with salt and pepper. Heat a griddle pan over a high heat. Spray both sides of the chops with a few sprays of oil. When the griddle is smoking hot, add the chops and cook for 2 minutes on each side or until well charred. Set aside on the lined oven tray.

3: For the barbecue sauce, mix all the ingredients together in a small bowl. Coat the pork chops in the sauce, on both sides. Cook on the top shelf of the oven for 10 minutes or until cooked through.

4: Meanwhile, mix together all the ingredients for the slaw and season with salt and pepper.

5: Remove the pork chops from the oven and run a cook’s blowtorch over them to blacken lightly. Serve with the crunchy slaw.

Share this Recipe

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  • email

Print

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TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

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