INGREDIENTS:
- 4 Owton’s Pork Chops
- ½ cup of Owton’s Smokey BBQ Glaze
- ¼ cup Maple Syrup
- 2 Tablespoons Dijon Mustard
- 2 Garlic Cloves, Minced
- Salt and Pepper, to Taste
Instructions:
1. Preheat a frying pan over medium-high heat on a stovetop using 2 tablespoons of oil.
2. In a small bowl, whisk together the BBQ glaze, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined. This will be used later to glaze the pork chops.
3. Season the pork chops with salt and pepper on both sides then add the pork chops and sear for 3-4 minutes on each side until it is golden brown then transfer onto a separate dish.
4. Brush both sides of the pork chops with the BBQ sauce mixture, using a basting brush or a spoon. Ensure they are all fully coated with the marinade before continuing to cook
5. Place the pork chops back in the frying pan for a further 5-7 minutes until the internal temperature reaches 63°C, brushing the pork chops with the BBQ sauce mixture during the last few minutes of cooking to create a glossy glaze on the surface.
6. Once the pork chops are done, transfer them to a plate or a cutting board, and let them rest for a few minutes, covered with a sheet of foil. This will allow the juices to redistribute and keep the meat moist.
7. Serve the pork chops hot, garnished with fresh herbs or sliced green onions, and accompanied by your favourite sides, such as roasted vegetables, grilled corn, or baked potatoes.
Why These Ingredients Are a Good Choice
The combination of BBQ sauce, maple syrup, and Dijon mustard creates a sweet and tangy glaze that perfectly complements the savoury flavour of the pork chops. The garlic adds a nice kick and the salt and pepper help to bring out the natural flavours of the meat. Cooking the BBQ pork chops on the frying pan helps to give them a smokey flavour and a delicious char on the outside while keeping them juicy and tender on the inside. This recipe is perfect for a summer BBQ or any time you’re in the mood for some delicious and easy-to-make pork chops.
