sticky pork chops
 

Tom Kerridge

This recipe has a barbecue-style glaze, but with much less added sugar. A fresh and crunchy slaw is the perfect foil for the chops.

Calories: 420 per serving

Serves 2 people

2 bone-in pork chops (250g each), trimmed (all fat removed)
Olive oil spray

for the barbecue sauce
4 tbsp tomato ketchup
1 tbsp maple syrup
1 tbsp worcestershire sauce
1 tbsp English mustard
½ tsp cayenne pepper

for the slaw
100g red cabbage, finely shredded
100g white cabbage, finely shredded
1 tbsp white wine vinegar
2 tbsp Greek yoghurt (0% fat)

01 Heat the oven to 240C (260C non-fan). Line an oven tray with baking parchment.

02 Season the pork chops on both sides with salt and pepper. Place a griddle pan over a high heat. Give both sides of the chops a few sprays of oil. When the griddle is smoking hot, add the chops and cook for 2 minutes on each side or until well charred. Set aside on the oven tray.

03 For the barbecue sauce, mix all the ingredients together in a small bowl. Coat both sides of the pork chops in the sauce. Cook on the top shelf of the oven for 10 minutes or until cooked through.

04 Meanwhile, mix together all the ingredients for the slaw and season with salt and pepper. Serve with the cooked chops.