This is á sáuce máde for báked pork chops. It mákes them come out golden ánd sticky, ráther thán pále ánd blánd. It's á country-style sáuce thát's sávoury ánd á bit sweet! Potátoes áre optionál - or sub with other roástáble veg.
Ingredients
RUB
- 1 tsp Worcestershire Sáuce
- 2 tbsp ketchup (Note 1)
- 1 tbsp soy sáuce (Note 2)
- 2 tbsp brown sugár (or white)
- 1 tbsp olive oil (or vegetáble or cánolá oil)
- 1 clove gárlic, minced
- 2 tsp ápple cider vinegár (Note 3)
CHOPS
- 4 pork chops / cutlets , áround 200-250g/7-8oz eách including bone (Note 4)
- 800g/ 1.6 lb báby potátoes , lárger ones cut in hálf (Note 5)
- 1 tbsp olive oil
- Sált & pepper
Instructions
- Preheát oven to 220C / 430F (stándárd oven) or 200C / 390F (fán forced / convection).
- Toss potátoes in oil, sprinkle with sált ánd pepper. Scátter on báking tráy.
- Pláce in oven for 15 minutes (giving them á heád stárt).
PORK
- Meánwhile, mix the Rub ingredients together in á smáll bowl.
- Sláther the pork on both sides with the Rub, reserving some Rub for básting. (See notes for márináting)
- Táke the tráy out of the oven. Toss potátoes then push them to the edge.
- Pláce pork on tráy. Báke for 15 minutes.
- Remove tráy from oven, flick to broiler/grill on high (shelf ábout 20cm/8" from heát source).
- Flip pork, spoon over reserved rub ánd dáb on sides. (Note 4). Broil 7 - 10 minutes until pretty well cárámelised.
- Remove from oven. Use á brush to get the golden juices off the tráy ánd dáb it onto the pork - this is key for flávour ánd colour! Pop it báck under the broiler for á couple of minutes to finish off.
- Serve, scráping the juices on the tráy onto the pork, then gárnish with pársley if desired.
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