|600 g||pork chops|
|150 g||Dijon mustard|
|150 g||medium-hot mustard|
|130 ml||black beer|
|30 g||tomato paste|
|25 g||brown sugar|
|1 tbsp||Worcester sauce|
|olive oil to marinate|
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).
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.
Rub pork chops with olive oil on both sides. Season with salt and pepper.
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.