Friday, June 4, 2010

Sticky Pork Chops


Well, after the delightful weather we had in Cape Town to start the week, the end turned distinctly murky. After wanting sushi and fresh cold things until Wednesday, Thursday dawned cool and rainy and, well, stayed that way all day. So after I walked the puppy in the wet, I felt like some real meaty food. I don't know about you lot, but I don't really like to repeat items during the week. I mean, leftovers are one thing, they're fine, given a little reinventing (I made enchiladas again on Sunday, and used the leftover mince as a pasta sauce when I was home sick on Tuesday, which was fantastic!), but during the week, when we've had mince (beef) and chicken (quesadilla's, yes, I'm obsessed), then I don't want to have it again. So yesterday was pork's day, and what a yummy day!

{Image source: Plays with food, flickr}

I'm thinking sticky BBQ pork, with a touch of savoury from soya sauce and rosemary - you with me yet? With sweet potato mash, homemade apple sauce and broccoli? You coming round for dinner yet?

My usual problem with pork chops is dryness. There's nothing worse, for me, than a dry piece of meat. I mean, I like my steak pretty rare, my lamb chops still rare, and though I know that pork needs to be cooked right through, I'd really still like it to be succulent and tender when it gets there!

So what you'll need to create sweet, succulent and delicious pork chops, is the following:

Pork chops (I use whatever cut looks nicest that day - ours had bone in and were a little like T-bones)
1 tbsp BBQ sauce
1 tsp soya sauce
1 tsp Kara's Greek Herb Mix (or a combination of the following herbs, mixed - rosemary, thyme, origanum, etc.)

  1. Heat a little oil in a pan on the stove.
  2. Mix the BBQ sauce, soy sauce and herbs in a dish, and set aside.
  3. Season chops with salt and pepper, remembering to salt the fat more to ensure that it gets crispy.
  4. Sear both sides of the chops in the hot oil, to seal both sides.
  5. Lower the heat, and brush the BBQ sauce mix over the chops, flipping occasionally and brushing more sauce on. The idea is to fry the chops, but to keep them well lubricated to ensure that they stay succulent.
  6. Fry for about 10-15 minutes, or until cooked - this will vary depending on the heat production of your stove.
When the chops are cooked, serve with mash (I made sweet potato mash) and a salad or fresh steamed vegetables.


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  1. mmmmmm

    I agree about the left overs. Apparently it drives my husband crazy that I cant eat the same thing 2 days in a row (well unless its chicken soup or chicken liver pate)

  2. :) I like leftovers, i just want to have them rejuvenated! It's also boring to have, say, chicken on monday, and then again thursday. I like to mix it up.. can't have pasta too many days in one week either... Apparently I have issues!
    And chicken liver pate can be eaten on all days, in a row or not. I agree.

  3. The chops you were having are called shoulder chops or pork neck chops. They are the best and if it is from a young piggy, seldom dry. I will give this a try...we LOVE pork choppies!!!

  4. Thanks nina! I don't pay as much attention to the cut as I should - just buy whatever looks good that day! Will keep this in mind though...


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