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Whisky and Marmalade Pork Chops

October 15, 2010

It’s BBQ season! It was BBQ season though you might not have guessed it from the barely double-digit temperature, but it really did happen – you could smell it in the air. Technically, my BBQ season usually starts in March (no joke!) when the odd day of sunshine brings out that weird British gene that reckons “The sun is out! Wouldn’t it be lovely to [put on the thermal underwear, hat and gloves and…] get the barbecue fired up!”. I believe Canadians have a similar thing with sun and shorts.

Barbecues in this household are a big thing. I don’t just mean that we love having them, but the sheer size of the BBQ is something to be marvelled at. My standing record is about 15KG of meat on at a single moment. Two butterflied legs of lamb, a hunk of pork belly and a bunch of sausages. It was amazing; pretty much every man was swooning over the grill. Sometimes, however, it’s just not practical to barbecue a gigantic lump of meat, so this recipe was designed for my mini-barbecue. It’s pretty, pink and petite, and serves two to four people comfortably.

I worked on this recipe last summer and was never quite happy with it; the whisky was too strong, or you couldn’t taste the marmalade etc etc. But two things conspired this year to ensure it was perfected. First off, the lady was away so I could spend as much time as I wanted pouring over a single dish. Secondly, her mother had given us some home made Seville Orange Marmalade and it is perfect for this recipe! It’s not too sweet, not too runny but not too firmly set – and tastes of nice tangy oranges. It would seem odd that I’d need to say that, but the last lot of marmalade I tried this with didn’t.

Serves 4.

Ingredients

  • 4 Pork Chops
  • 3 Galic cloves, crushed
  • 1 tbsp Marmalade
  • 1 tbsp Whisky or Bourbon
  • 1 tsp Rice Wine Vingar
  • 1 tsp Chili Powder
  • 1 tsp Five Spice

Get Cooking

This is one of the things I love about barbecues; it’s all about marinades. So, mix all the ingredients together in a shallow dish and pop the chops in. Make sure they’re covered all over and let them marinade for a minimum of 1 hour. Ideally, these can marinade for 5 or 6 hours in the fridge.

Now, you cook them on the BBQ. I like to have a hot section and a cool section on my grill.

Start the chops on the high heat and resist all urges to push them about! Once they have got those perfect grill marks on both sides, move them to the cooler section and close the BBQ lid if you have one. These shouldn’t take more than about 10 or 15 minutes.

I served these with some chips (aka french fries) and wasabi mayonnaise – mix powder wasabi into mayonnaise to taste.

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2 Comments leave one →
  1. November 2, 2010 10:34 am

    mmm, these look good! I always end up adding apple to pork chops, so this is a nice change.

    Glad to see you’re blogging again after your little break!

    • November 2, 2010 10:37 am

      Thanks Matt! It is a quick and easy dinner – and one day I’ll post my Lady’s apple and chilli jelly recipe, too.

      Thanks also for the welcome back – hope the family is well!

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