Barbecue pork chops

Step 1/5

• 100 g apricots

• grill
• cutting board
• knife

Preheat the grill. Halve and stone the apricots.

Step 2/5

• 150 g Dijon mustard
• 150 g medium-hot mustard
• 130 ml black beer
• 40 ml cider
• 30 g tomato paste
• 25 g brown sugar
• 1 tbsp Worcester sauce
• 1 cloves garlic
• 1 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

• 600 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.