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

black pepper

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,

finely shredded

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.

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