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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