Barbecue pork chops
难度: 中度
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 |
| 100 g | apricots |
| 50 g | walnuts |
| 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 | |
| olive oil to marinate |
用具
grill, oven, barbecue tongs, cooking spoon, ovenproof frying pan, cutting board, small sauce pan, knife
美酒搭配
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).
烹饪步骤 1
Preheat the grill. Halve and stone the apricots.
grill, cutting board, knife
100 g apricots
烹饪步骤 2
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
烹饪步骤 3
Rub pork chops with olive oil on both sides. Season with salt and pepper.
600 g pork chops / olive oil to marinate
烹饪步骤 4
Sear pork chops for approx. 2 – 3 min. on each side on the hot grill.
grill, barbecue tongs
烹饪步骤 5
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