Barbecue pork chops

Based on 12 ratings

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g pork chops
100 g apricots
50 g walnuts
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 clove garlic
1 tbsp pepper
salt
olive oil to marinate
Metric
Imperial

Utensils

  • grill
  • cutting board
  • knife
  • saucepan
  • oven
  • cooking spoon
  • barbecue tongs
  • ovenproof frying pan

Nutrition per serving

Cal
446
Protein
40 g
Fat
22 g
Carb
16 g
  • Step 1/5

    Preheat the grill. Halve and stone the apricots.
    • 100 g apricots
    • grill
    • cutting board
    • knife

    Preheat the grill. Halve and stone the apricots.

  • Step 2/5

    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.
    • 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

    Rub pork chops with olive oil on both sides. Season with salt and pepper.
    • 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

    Sear pork chops for approx. 2 – 3 min. on each side on the hot grill.
    • grill
    • barbecue tongs

    Sear pork chops for approx. 2 – 3 min. on each side on the hot grill.

  • Step 5/5

    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.
    • 50 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.