Two-Step Pork Chops

Ingredients Instructions

6 pork loin chops, each about 25mm thick, trimmed of rind and excess fat

Marinade

1/4 cups tomato sauce 2 tablespoons apple juice 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoons hot pepper sauce, such as Tabasco® 1 teaspoons chilli powder 1/2 teaspoons salt

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1. Whisk all of the marinade ingredients in a medium bowl. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.
2. Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
3. Remove the chops from the bag and discard the marinade. Barbecue the chops over direct medium heat, with the lid closed, for 4 to 5 minutes on each side, or until no longer pink in the centre.
4. Remove the chops from the bag and discard the marinade. Barbecue the chops over medium heat, with the lid closed, for 4 to 5 minutes on each side, or until no longer pink in the centre.
5. Remove the chops from the bag and discard the marinade. Barbecue the chops over direct medium heat, with the lid closed, for 4 to 5 minutes on each side, or until no longer pink in the centre.