Tuesday, February 27, 2007
Oven baked Pork Chops in Maple Barbecue sauce
Pictured with corn bread muffins and spanish beans
4 pork chops
1 tbsp olive oil
1 dessertspoon lemon juice
1 medium onion, peeled and finely chopped
salt and pepper
for the sauce
2tbsp maple syrup
75ml/3oz red wine
4tbsp Japanese soy sauce
2tbsp red wine vinegar
1 heaped tbsp tomato puree
1 heaped tsp ground ginger
1 heaped tsp mustard powder
2 cloves garlic, peeled and crushed
1&1/2 tsp Tabasco sauce
55ml/2oz red wine
a few sprigs watercress to garnish
Mix the olive oli and lemon juice
Place the pork chops in a roasting tin with the onions tucked in among them. Season with salt and pepper, then brush the chops with the oil and lemon juice. You can do this part well in advance if you like, just cover the tray with a cloth and leave in a cool place.
Preheat to 400f/200c cook on a high shelf for 25 minutes exactly. Meanwhile combine the sauce ingredients, using a whisk to blend thoroughly. After the 25 minutes, pour off any excess fat, and pour the sauce all over, coating well. Put back in the oven another 25 minutes, basting twice during this time.
Remove from the oven and place over direct heat. Pour in the additional red wine, and stir and reduce for a minute.
These are Delia Smith . I'm a pretty big fan of her recipes actually. I love her books too, they are the kind of cookbooks you can sit down and read, not just flip through. I love that.
These were really good. The pork chops were slightly dry, and I think next time I won’t pour off all of the fat, but the sauce was outstanding. Really good flavor, with a nice kick. My husband said he definitely wants to have these again sometime, and I agree. Too spicy for the boys though.