Barbecue pork chops
Difficulty
Medium 👍Ingredients
| 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 |
Utensils
- grill
- oven
- barbecue tongs
- cooking spoon
- ovenproof frying pan
- cutting board
- small sauce pan
- knife
Enjoy with
Riesling late harvest wine, dry, 2011
This wine, with a bouquet of yellow fruits, perfectly complements the uncomplicated, yet aromatic dish. It is intense and soft at the same time and is enjoyed best at 7 – 10°C (45 – 50°F).
Nutrition per serving
446
40g
22g
16g
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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 5/5
- 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.
in Berlin