When selecting pork chops for this dish make sure they are evenly sliced so that they are all ready at the same time. The chops should also have a good circle of fat because this adds to the flavour.
To extract the best flavour from the marinade it is best to soak the meat overnight in a covered dish in the refrigerator, otherwise at room temperature for two hours before cooking.
Before placing the chops into the marinade, cut slices in the outer fat ring but be careful not to cut into the meat itself.
The marinade is what makes the meat taste special and it works particularly well if you are cooking the pork chops on a BBQ but it can be grilled in the oven with good results.
- 4 large pork chops
- For the marinade
- 1 tablespoon whole grain mustard (if you like hot mustard you can add a teaspoon of hot mustard to this)
- 2 cloves of garlic, crushed and chopped
- 125ml tomato sauce (ketchup)
- 1 bottle of lager- beer
- 85ml Worcestershire sauce
- 1 Tbs loose brown sugar
- Mix all the marinade ingredients together in a non-metal dish.
- Add the chops and turn a few times in the marinade to ensure they are completely coated, then cover and place in the refrigerator overnight.
- In a well ventilated room leave the chops out of the refrigerator for about two hours before cooking.
- The cooking time will vary according to the thickness of the chops and the heat of the coals or oven grill but take care not too overcook because then the meat becomes chewy and loses much of its flavour.
- You can baste with the marinade once on each side during the cooking process but then discard the marinade and don't use it when the chops are nearly ready or done.
- Let the chops rest for about five minutes before serving.
|Amount Per Serving||%DV|
|Serving Size 122g|
|Recipe makes 4 servings|
|Calories from Fat 138||62%|
|Total Fat 15.38g||19%|
|Saturated Fat 5.72g||23%|
|Trans Fat 0.0g|
|Total Carbs 13.17g||4%|
|Dietary Fiber 0.6g||2%|