Recipe: Pork Chops in Barbecue Sauce

Serves 4

Prep time: 10 min

Cook time: about 20 min

Recipe: Pork Chops in Barbecue Sauce


1 tablespoon sunflower oil

4 boneless pork loin chops, about 140 g each, trimmed of fat

100 ml orange juice

115 g honey

2 tablespoons soy sauce

2 tablespoons dry sherry

2 tablespoons red wine vinegar

2 tablespoons French mustard

2 tablespoons tomato paste

Pine nut and raisin pilaf

1¼ cups (250 g) basmati rice

1 tablespoon sunflower oil

1 onion, sliced

1 clove garlic, finely chopped

50 g pine nuts

40 g raisins

600 ml vegetable stock

salt and pepper


  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 paste. 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.
Each serving provides 2809 kJ, 671 kcal, 40 g protein, 19 g fat (2 g saturated fat), 85 g carbohydrate (33 g sugars), 1 g fibre

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