Sticky maple-glazed pork chops
Serves 8 | total time
- 8 pork chops, bone in, around 225g each
For the marinade
- 150g dark brown sugar
- 6 garlic cloves, crushed
- 1 tsp hot chilli powder
- ½ tsp ground black pepper
- 1 tsp celery salt
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- 100ml cloudy apple juice
- 2 tbsp cider vinegar
- 6 tbsp maple syrup
- 4 tbsp good-quality barbecue sauce (we used Great British Sauce Co Smoky Barbecue Sauce)
Either marinate overnight and then slow-cook the chops in the morning, or prepare fully to the end of step 2, cool, cover and chill the cooked chops overnight. Barbecue or grill for 8-10 minutes each side if cooking from fridge-cold.
- Mix together all the ingredients for the marinade in a large ovenproof dish (about 25 x 30cm) that will hold the chops in a single layer. Turn the chops in the mixture to smother them in the sticky marinade, cover and chill for at least 4 hours or overnight.
- Preheat the oven to 180°C, fan 160°C, gas 4. Uncover the chops and put the dish in the oven to bake for 1½ hours until the meat is tender but not quite falling from the bone. Turn the chops a couple of times during cooking. Remove from the oven and leave to cool in the sauce until ready to cook.
- Preheat the barbecue to a medium heat – coals should be glowing and the flames died down. Take the chops out of the sauce and put on the grill rack. Cook for 5 minutes each side until the pork has heated all the way through and the meat is super sticky. Or grill the chops for 5 minutes each side.
Tip Marinating and slow-cooking the chops before barbecuing gives a fabulously tender result.
- Meanwhile, strain the sauce from the dish into a pan and reheat. Serve drizzled over the glazed chops.