Pork chops in barbecue sauce

    30 min

    A sweet and sour barbecue sauce is the perfect partner for simply cooked pork chops. With a fruit and pine nut pilaf and a mixed leaf salad, this makes a tempting and substantial midweek supper.

    15 people made this

    Serves: 4 

    • 1 tbsp sunflower oil
    • 4 boneless pork loin chops, about 140 g (5 oz) each, trimmed of fat
    • 100 ml (3½ fl oz) orange juice
    • 4 tbsp clear honey
    • 2 tbsp soy sauce
    • 2 tbsp dry sherry
    • 2 tbsp red wine vinegar
    • 2 tbsp French mustard
    • 2 tbsp tomato purèe
    • salt and pepper
    • Pine nut and raisin pilaf
    • 250 g (8½ oz) basmati rice
    • 1 tbsp sunflower oil
    • 1 onion, sliced
    • 1 garlic clove, finely chopped
    • 50 g (1¾ oz) pine nuts
    • 50 g (1¾ oz) raisins
    • 600 ml (1 pint) vegetable stock

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a frying pan and add the chops. Fry for 5 minutes or until browned on both sides, turning them over once.
    2. In a small bowl, blend together the orange juice, honey, soy sauce, sherry, vinegar, mustard and tomato purée. Pour over the chops, then leave to simmer for 15 minutes or until the chops are cooked through and tender, turning them once or twice.
    3. Meanwhile, make the pilaf. Put the rice in a sieve and rinse under cold running water until the water is clear. Drain well. Heat the oil in a saucepan, add the onion and garlic and cook for 5 minutes or until softened and beginning to brown. Sprinkle in the pine nuts and raisins and cook, stirring, for 2–3 minutes or until the nuts turn golden brown.
    4. Add the rice and stir well to mix. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes or until the rice is tender and all the stock has been absorbed. Season to taste.
    5. To serve, spoon the pilaf onto warmed plates and arrange the chops in barbecue sauce alongside.

    Some more ideas

    For a fruity sauce, omit the honey, soy sauce, vinegar and mustard and increase the orange juice to 250 ml (8 1/2 fl oz). * Replace the pork chops with medallions of pork fillet (tenderloin) or skinless boneless chicken breasts (fillets). The cooking time for these will be 15–20 minutes. * Use different nuts, such as pistachios or cashews.

    Plus points

    Rice is one of the most important staple crops, the very basis of life for millions of people worldwide. Polishing the grains to produce the familiar white varieties partially removes B vitamins; however, in this recipe, the pork more than makes up for this loss as it is an excellent source of vitamin B12 and a good source of vitamins B1 and B6. * Pine nuts are a good source of vitamin E and potassium, and they also contribute useful amounts of vitamin B1, magnesium, zinc and iron.

    Each serving provides

    B1, B6, B12, E, zinc * B2, C, iron, magnesium, potassium, selenium

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    Reviews in English (2)


    Everyone really enjoyed this easy to follow recipe x  -  28 Mar 2012


    it looks & tastes fab  -  03 Feb 2009