Free-range pork chops are one of our favourite. They stay succulent but have a delicious crunch on the outside. We coat them in our versatile barbecue sauce mix and marinate them for a couple of hours.
The sauce becomes sticky and glorious once the chops have finished cooking. If you have pork chops with a thick layer of fat you can trim this off or cook them on their side (rind on the barbecue) for 5-10 minutes to let the fat render. Make sure not to overcook though, pork should be eaten with the meat having a nice blush colour.
Ingredients
| 4 | Pork chops (Main) |
Barbecue marinade
| ½ cup | Tomato sauce |
| 1 tsp | Paprika |
| 2 Tbsp | Brown sugar |
| 3 Tbsp | Worcestershire sauce |
| 1 Tbsp | Cider vinegar |
| 2 drops | Tabasco sauce |
| 1 clove | Garlic, crushed |
| ¼ tsp | Mustard powder |
| ¼ tsp | Salt |
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Directions
- Combine the marinade ingredients in a saucepan over a medium heat and bring to a simmer. Remove from the pan and allow to cool.
- Once the marinade has cooled, spoon it over the pork chops, using enough marinade to coat both sides. Allow the pork chops to marinate for at least 2 hours (overnight is ideal). Set some of the marinade aside to baste the pork chops while they're cooking.
- Heat the barbecue on high and cook the pork chops on each side for 2-3 minutes to just lightly brown.
- Reduce heat slightly and turn the meat and cook for a further 5-7 minutes on each side. Baste the pork chops with extra barbecue sauce as you are cooking the pork chops. The pork chops are cooked when the juices run clear.
