Constant basting with this lively sauce ensures moist chops and plenty of flavor. Warm potato salad with tarragon and white wine is the natural accompaniment.

　　

Ingredients

Serves 4

　　4 pork loin chops (about 1/2 pound/2.50g each), cut 1 inch/2.5 cm thick

　　salt and pepper

　　

For the classic barbecue sauce:

2 tablespoons vegetable oil

　　1 onion, finely chopped

　　1 garlic clove, finely chopped

　　1 lemon

　　1/2 cup/100 g brown sugar

　　1/4 cup/60 ml vinegar

　　1/2 cup/125 ml tomato ketchup

　　1 tablespoon Worcestershire sauce

　　1/2 teaspoon Tabasco sauce, or to taste

　　1/4 teaspoon chili powder, or to taste

　　

Make the barbecue sause:

Step 1

heat the oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes. Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.

　　

Step 2

Light the grill. Season the pork chops with salt and pepper and brush with the cooled barbecue sauce. Grill them, basting often, 5-7 minutes. Turn over and continue grilling and basting until the chops are done, 5-7 minutes longer.

　　Anne Willan's Cook It Right