Pork Chops - second batch

Last night was the first dins which catered for more than two persons (it was three), and it was an old favourite - a sort of sweet and spicy, bbq-ish pork chop effort.



One and a third pork chops (plus bonus fat) under the sticky pepper and onion sauce, with cobbletts and egg fried rice

I have been doing this dish for years, inspired as I remember, by a Hugh Firmly recipe for a spare ribs sauce. And it is always, being modest, superb.

I start it by squishing 4 cloves of garlic with a fork and adding a bit of salt to the resulting mess. This is scraped into the oven dish. Then sliced up and chucked into the dish are a red onion, a red and yellow pepper, a lump of ginger and two red chillies.

The part which I do admit seems rather cheaty commences next to create the sauce. A very generous dolloping of tomato ketchup is added to the chopped items, followed by a good squeeze of honey and an equally good shake of soy sauce. A teaspoon of English mustard goes in, finally followed by a couple of heaped tablespoons of dark brown sugar.

All this was well mixed up before the 4 pork chops were turned around in it, making sure they were covered by the mixture, before putting in the oven at about 190. I give them about 20 minutes before a rotation, followed by a further 20 minutes.

To accompany I made egg fried rice and boiled up some corn on the cobbletts.

Verdict
This meal is always so mad tasty. The fat is literally off the hook! All sort of crispy and roasted on the outside and super smooth and creamy inside. And eating this meal with a person who doesn't want to eat their fat is extra good for us, because we end up with bonus fat. Woo-hoo! 8.5 out of 10.