Barbecue pork chops
时间: 40 分钟 烹饪时间, 0 分钟 烘焙世界
营养: 卡路里 大约 446 / 蛋白质 40克 / 碳水化合物 16克 / 脂肪 22克
食材 (4 份数)
|600 g||pork chops|
|150 g||Dijon mustard|
|150 g||medium-hot mustard|
|130 ml||black beer|
|30 g||tomato paste|
|25 g||brown sugar|
|1 tbsp||Worcester sauce|
|olive oil to marinate|
grill, oven, barbecue tongs, cooking spoon, ovenproof frying pan, cutting board, small sauce pan, knife
Riesling late harvest wine, dry, 2011
This wine, with a bouquet of yellow fruits, perfectly complements the uncomplicated, yet aromatic dish. It is intense and soft at the same time and is enjoyed best at 7 – 10°C (45 – 50°F).
Preheat the grill. Halve and stone the apricots.
grill, cutting board, knife
100 g apricots
Preheat oven to 200°C/400°F. For the barbecue sauce, combine Dijon mustard, medium-hot mustard, black beer, cider, tomato paste, brown sugar, Worcester sauce, garlic clove and pepper in a pan. Bring to a slow boil and let it reduce by half. Season generously with salt.
saucepan, oven, cooking spoon
150 g Dijon mustard / 150 g medium-hot mustard / 130 ml black beer / 40 ml cider / 30 g tomato paste / 25 g brown sugar / 1 tbsp Worcester sauce / 1 cloves garlic / 1 tbsp pepper / salt
Rub pork chops with olive oil on both sides. Season with salt and pepper.
600 g pork chops / olive oil to marinate
Sear pork chops for approx. 2 – 3 min. on each side on the hot grill.
grill, barbecue tongs
Transfer chops into an ovenproof pan and brush generously with barbecue sauce. Add apricots and walnuts and finish cooking in the oven for approx. 10 – 15 min. at 200°C/400°F until apricots have softened. Season with salt and pepper and serve with a fresh summer salad.
oven, ovenproof frying pan
50 g walnuts