BBQ-style pork chops recipe

The pork chop, often overlooked in favour of more prestigious cuts, may be the best thing ever. It’s adaptable like chicken, and if you trim the fat, it can be made quite lean. When you have a braai, you often create a BBQ-style marinade, and our BBQ-style pork chops are a delicious new treat. Putting it on the braai this weekend is only one way to enjoy it, but you can eat it every day of the week.

BBQ-style pork chops tips

To get restaurant-quality pork chops at home, you’ll need a big, oven-safe cast-iron skillet and a good amount of heat. A baking sheet may be used instead. You probably already have most of the components for the barbecue sauce in your kitchen. Basting the chops while grilling is a must. Pan-fry some carrots and serve them with sliced pork chops arranged as they would have been on the bone.

These BBQ-style pork chops, whether pan-fried or thrown on the braai this weekend, are a tender, slightly spicy meal that the entire family will love.

BBQ-style pork chops recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients

• 4 pork chops

• salt and pepper

• ½ tsp castor sugar

• ½ tsp ground ginger

• 30g butter

• For the barbecue sauce

• 2 tbsp. chilli sauce

• 1 tbsp. mushroom sauce

• 1 tbsp. Worcestershire sauce

• 2 tsp castor sugar

• 2 tbsp. vinegar

• 2 tbsp. tomato ketchup

• 1 tsp soy sauce

• 2 cloves garlic, crushed

• 2 bay leaves

Method

• Trim pork chops carefully. Mix together salt, pepper, sugar and ginger and rub over chops.
• Brown on a smoking hot pan, turning chops once to brown on both sides.
• For the BBQ sauce
• Meanwhile, mix together thoroughly all the ingredients for the barbecue sauce.
• When chops are brown pour off all the fat, into a separate bowl, pour sauce over and cover with a lid of foil.
• Bake at 180°C for 20-30 minutes, basting occasionally, until tender.
• Then arrange on a serving dish and spoon sauce over. Decorate with parsley.