2 cups – Sunterra barbeque sauce
¼ cup – brown sugar
¼ cup – whisky
¼ cup – maple syrup
2 cloves – garlic, minced
1/4 tsp – black pepper
4 – 170g Sunterra Farms bone-in pork chops
½ cup – pineapple, chopped
¼ cup – green onion, finely chopped
Combine the barbeque sauce, brown sugar, whisky, maple syrup, garlic and black pepper in a medium sized bowl.
Season the pork chops with salt and pepper. Set aside ½ cup of marinade for cooking and cover the pork chops with the remaining marinade overnight (or a minimum of 4 hours).
Preheat oven to 300F.
Place the pork chops on a parchment-lined baking tray and roast for 30 minutes. After the first 15 minutes, flip the pork chops and apply the reserved marinade.
Remove the pork chops from the oven and let rest for 10 minutes. Brush any remaining marinade over the chops and garnish with pineapple and green onion.
Sunterra Sauce, BBQ (kg)
Rogers Sugar Best Brown (1kg)
LB Maple Organic Maple Syrup Grade A No 2 (250ml)
Garlic, California (approx 52g per bulb) (each)
Morton Bassett Whole Black Pepper (60g)
Sunterra Farms Pork Chops, Double Cut (Bone-in) (kg)
Pineapple, Large (ea)
Onion, Green (ea)