Pork Chops in Barbecue Sauce

Pork lends itself to sweet and sour type sauces as they offset the richness of the meat. Serve with plain or stir-fried rice and a green vegetable such as broccoli or mangetout (snow peas) or a jacket potato and bought coleslaw.

Serves 2

2 boneless pork loin chops, about 150 g/5 oz each
45 ml/3 tbsp orange juice
15 ml/1 tbsp clear honey
15 ml/1 tbsp dry sherry
15 ml/1 tbsp dark soy sauce
5 ml/1 tsp Dijon mustard
15 ml/1 tbsp tomato purée (paste)
Freshly ground black pepper

1. Trim all the fat off the chops and place them in the ceramic cooking pot.
2. In a small bowl, blend together the orange juice, honey, sherry, soy sauce, mustard, tomato purée and a little black pepper.
3. Pour the sauce mixture over the chops and turn on the slow cooker to Low. Cover with the lid and top with a folded tea towel (dish cloth).
4. Cook for 4-6 hours or until the pork is very tender. Transfer one of the chops to a bowl or freezer container and allow to cool. Stir the sauce, then spoon half over the chop.
5. Serve the other chop and the rest of the sauce on a warm plate, accompanied with rice and a green vegetable or a jacket potato and coleslaw.

Second serving
Either cover the cooled mixture and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.

Cook's tips
If you haven't any sherry, substitute it with dry white wine, extra orange juice or water.
You probably won't need to season the sauce with salt as there is plenty in the soy sauce already.
Covering the slow cooker lid with a folded tea towel will stop steam evaporating and prevent the dish drying out.

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