Hot & Sweet Glazed Pork Chops – North European Stylee
September 7, 2009 Leave a comment
This was not my recipe. I have tweaked a touch, but the thanks and credit belong to the brilliant Eclectic Cook blog for such a delicious dinner. I’ve changed only three things, though. I’ve added thyme, and also salt and pepper to the glaze (although I’ve managed to hold back on crushed garlic, shallots and calvados. Such restraint.), I’ve changed the cooking method, because I’m fairly sure that when Eclectic Cook talks about ‘on the grill’ she means a barbecue, or outside thing, rather then my domestic ‘broiler’ (its been way too cold to cook outside since about.. June here), I’ve also given my chops a bit of a head start with the glaze. Hopefully, they are no less fantastic for these changes.They don’t look much the same, and I found the taste to be far subtler than I expected, but in a good way.Sadly, the photography here is nowhere near as good. Serves 4 with veg.
- 4 pork chops
- 250ml apple juice (not from concentrate)
- 1 tsp finely chopped fresh thyme
- 1/2 tsp dried chilli flakes
- 4 tbsp dijon mustard
- 4 tbsp runny hunny
Around an hour beforehand, make up your glaze and either shlop it into a large freezer bag with the chops or put the chops in a deep bowl and cover with the marinade.
When you’re ready to go, preheat the grill and get your chops. Shake off the excess of any glaze, but not too seriously, you will be basting. These chops will caramelise (burn) very easily because of the sugars in the honey, so cook it under a slow-medium heat. Put them under your grill and cook for a few minutes, baste, turn the chops, baste, cook for a few minutes, baste, turn, baste, cook for around 17 -20 minutes. Alternatively, especially if 4 chops doesn’t fit in your grill, preheat the oven to gas 6, brown the chops under a medium heat for a few minutes on each side. When brown, put in a roasting dish or oven tray, pour a few tablespoons of marinade over the chops. Cook for 7 minutes, turn over and do the same. Take out of the oven. Scoff.