Name Pork Chops with Caper and Gherkin Marinade


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* 4 sparerib pork chops
* 1 bay leaf
* 2 tablespoons capers
* 2 gherkins, chopped
* 4 tablespoons dry white wine or cider
* 2 teaspoons caster sugar
* 2 tablespoons olive, sunflower or soya oil
* 1/2 teaspoon French mustard
* grilled onion rings, to serve

1. Place the sparerib chops in a large, shallow dish with the bay leaf. Scatter the capers and gherkins over the top. Mix the wine or cider, sugar, oil and mustard and pour over the chops. Cover and leave in the refrigerator or a cool place for about 2 hours to marinate.
2. Drain the pork chops and grill them over hot coals on a preheated barbecue for 6-7 minutes on each side. Move the chops to an area above the warm coals and continue cooking for a further 10-15 minutes, basting frequently with the marinade. Cook until the juices run clear when the meat is pierced with a skewer. Serve immediately with grilled onion rings.

Serves: 4

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