Barbecue pork chops

Barbecue pork chops

8 ratings

Jona, junior chef


„The perfect dish for relaxed nights at home or weekends with friends.“

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
  • 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

Cal
446
Protein
40g
Fat
22g
Carb
16g

Step 1/5

Preheat the grill. Halve and stone the apricots.
  • 100 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 Dijon mustard
  • 150 medium-hot mustard
  • 130 ml black beer
  • 40 ml cider
  • 30 tomato paste
  • 25 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 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 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.