BBQ Pork Chops
- serves 4
These juicy chops can be made two ways: a bourbon sauce for the adults and apricot jelly for the kids.
1 cup BBQ sauce (250ml)
1 cup pure apple juice (250ml)
1 tsp grated orange zest (5ml)
¼ cup fresh orange juice (50ml)
1 tsp honey mustad (5ml)
1 tsp chopped fresh thyme leaves (5ml)
1 shallot, minced (1)
1 clove garlic, minced (1)
4 8 oz bone-in pork chops (250g each)
salt and pepperChildren
2 Tbsp apricot jellyAdults
1 Tbsp whisky or bourbon (15ml)
1 tsp minced fresh ginger (5ml)
¼ cup each chopped dried apples and apricots (50ml)
1. Combine the BBQ sauce with the apple juice, orange zest, orange juice, honey mustard, thyme, shallots and garlic in a bowl. Divide mixture into 2 equal portions. Whisk apricot jelly into the children’s portion, and add the bourbon and ginger to the adult’s portion. Divide chops into 2 large resealable bags and pour appropriate mixtures over pork. Marinate for 30 minutes at room temperature, or overnight in the refrigerator.
2. Heat 2 large nonstick skillets over medium-high heat, adding about 1 tsp/5 mL each olive oil and butter to both. Remove chops from marinades, season with salt and pepper, and add to the skillets. Reserve marinades. Cook pork for 5 minutes, or until the edges turn golden brown.
3. Flip pork chops over and add appropriate marinades to each skillet, along with the dried apples and apricots to the adult’s pan. Cover the skillets, and cook for 7-10 minutes, stirring occasionally, or until sauce thickens.
Tip: Today, most food experts consider cooking pork to 150-160 F/65 C-70 C desirable, as well as safe. Cooking to higher temperatures tends to make the pork tough and dry. This applies to most cuts. The exceptions are ground pork and sausages, which should be cooked until no longer pink.