Barbecue pork chops
Ingredients
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grill, cutting board, knife, saucepan, oven, cooking spoon, barbecue tongs, ovenproof frying pan
Nutrition per serving
Step 1/ 5
- 50 g apricots
- grill
- cutting board
- knife
Preheat the grill. Halve and stone the apricots.
Step 2/ 5
- 75 g Dijon mustard
- 75 g medium-hot mustard
- 65 ml black beer
- 20 ml cider
- 15 g tomato paste
- 12½ g brown sugar
- ½ tbsp Worcester sauce
- ½ cloves garlic
- ½ tbsp pepper
- salt
- saucepan
- oven
- cooking spoon
Preheat oven to 200°C/400°F. For the barbecue sauce, combine Dijon mustard, medium-hot mustard, black beer, cider, tomato paste, brown sugar, Worcester sauce, garlic clove and pepper in a pan. Bring to a slow boil and let it reduce by half. Season generously with salt.
Step 3/ 5
- 300 g pork chops
- olive oil to marinate
Rub pork chops with olive oil on both sides. Season with salt and pepper.
Step 4/ 5
- grill
- barbecue tongs
Sear pork chops for approx. 2 – 3 min. on each side on the hot grill.
Step 5/ 5
- 25 g walnuts
- oven
- ovenproof frying pan
Transfer chops into an ovenproof pan and brush generously with barbecue sauce. Add apricots and walnuts and finish cooking in the oven for approx. 10 – 15 min. at 200°C/400°F until apricots have softened. Season with salt and pepper and serve with a fresh summer salad.
Enjoy your meal!
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