Boozy Pork


A sauce with a sweet and smokey element was perfect for the Pork Chops

Every now and then I create a meal especially for my husband. My husband runs an insurance building company, and following any natural disaster the hours are long and the stress is high, as you help to re-build the lives of people who have lost everything. When it's in your home city, your friends are often among those who have lost everything and that makes the job is even harder.


Like most men he loves beer and pork. He has great taste, because it's a perfect combination to cook with! Add my trusty slow cooker to the mix, and this meal was prepared quickly and easily, with nothing else to do apart from steaming the vegetables.


Prep 15 min // Cook 6 hours


INGREDIENTS

6 – 8 pork loin chops (bone in)

Salt and pepper

1 tbs garlic powder

1 tbs onion powder

1 tbs smoked paprika

1 onion diced

4 cloves garlic crushed

1 cup passata sauce

4 tbs brown sugar

2 tbs BBQ sauce

1 bottle/stubby of beer (any beer is fine)

1 tbs olive oil

Corn flour slurry (2 tbs corn flour mixed with 1 tbs water)


METHOD

  1. Mix the onion powder, garlic powder and smoked paprika together.

  2. Rub olive oil on both sides of the pork and season with the salt and pepper. Sprinkle the herb mix on both sides and rub in well.

  3. In a searing slow cooker (or in a pan), sear the chops on both sides (about 1 - 2 minutes each side) and set aside.

  4. Add the onion and garlic and sauté for 2 minutes. Place the chops and onion mix in the base of the slow cooker/pan.

  5. Mix the passata, brown sugar, BBQ sauce and beer together, then pour over the chops.

  6. Cook for 3 hours on high (or 6 hours on low). In the last half hour take the lid off the slow cooker, turn to high and let the sauce thicken. In the last 5 minutes carefully remove the chops from the slow cooker, add the cornflour slurry and mix well. Add the chops back into the slow cooker.

  7. Serve the pork chops with steamed vegetables and mash potato then pour the sauce over the top.

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