|4||pork chops pork chop||
|4 tbsp tbsp||honey honey||
|4 tbsp tbsp||Worcestershire sauce Worcestershire sauce||
|4 tbsp tbsp||tomato ketchup tomato ketchup||
|2 tbsp tbsp||soy sauce soy sauce||
|2 tsp tsp||mustard mustard||
|0.5 tsp tsp||chillies chilli||
BBQ pork chops
This pork chop recipe includes an irresistibly sticky marinade put together using store cupboard ingredients. Remember to prepare them in advance to leave enough time for the chops to marinate.
- Combine all of the sauce ingredients in a small pan and simmer for a minute or two until it begins to thicken.
- Place the pork chops in a shallow dish and pour over the sauce. Cover and leave to marinade in the fridge for 1 hour (if you haven’t got an hour leave them as long as possible while you heat up the barbecue).
- Cook the chops on a hot barbecue, turning regularly, for 30 minutes. Alternatively, roast in the oven at 200°C/180°C fan/gas mark 6 for 25 - 30 minutes.
- Throughout cooking, spoon over any remaining marinade to baste. Once cooked, the chops should be sticky and browned.