Sticky maple-glazed pork chops
Serves: 8
Total time: 
Recipe photograph by Dan Jones
Sticky maple-glazed pork chops
Serves: 8
Total time: 
See more recipes
Nutritional information (per serving)
Calories
618Kcal
Fat
41gr
Saturates
15gr
Carbs
27gr
Sugars
27gr
Fibre
0gr
Protein
35gr
Salt
0.9gr
Jimmy Doherty
We know Jimmy best from Jamie and Jimmy's Friday Night Feast where he cooks on his Suffolk farm.
See more of Jimmy Doherty’s recipes
Jimmy Doherty
We know Jimmy best from Jamie and Jimmy's Friday Night Feast where he cooks on his Suffolk farm.
See more of Jimmy Doherty’s recipes
Ingredients
- 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)
Step by step
Get ahead
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.TipMarinating 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.
