New Zealand Woman’s Weekly
SERVES 2 (1760kJ per serve)
2 x 250g trimmed bone-in
pork chops, all fat removed Sea salt and freshly ground
Olive oil spray
4 tbsp tomato ketchup
1 tbsp maple syrup
1 tbsp Worcestershire sauce
1 tbsp English mustard
½ tsp cayenne pepper CRUNCHY SLAW
100g red cabbage,
100g white cabbage,
finely shredded 1 tbsp white wine vinegar
2 tbsp Greek yoghurt (0% fat)
1 Preheat oven to fan bake 240°C. Line an oven tray with baking paper.
2 Season the pork chops on both sides with salt and pepper. Heat a griddle pan over high heat. Spray both sides of the chops with a few sprays of oil. When the griddle is smoking hot, add the chops and cook for 2 minutes on each side or until well charred. Set aside on the lined oven tray.
3 For the barbecue sauce, mix all the ingredients together in a small bowl.
4 Coat the pork chops in the sauce on both sides. Cook on the top shelf of the oven for 10 minutes or until cooked through.
5 Mix together all the ingredients for the slaw and season with salt and pepper.
6 Remove the pork chops from the oven and run a cook’s blowtorch over them to blacken slightly (if you have one, otherwise place under a hot grill). Serve with the crunchy slaw.