Barbecue pork chops

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!