Aldi Phil Vickery video podcast 3: Halloween devilled chops
- 16 years ago
SIMPLE HALLOWEEN DEVILLED PORK CHOPS
4 persons
Pork chops, brushed with a simple spicy sauce made from mustard, ketchup and honey, grilled or baked served with served with potato wedges and roasted very mild sweet chilli baby carrots. Good Halloween or bonfire food. This recipe will scale up easily for more persons.
Preparation time: - 5 minutes.
Cooking time: - 15 minutes.
4 pork chops
3 tbsp Dijon mustard
2 tbsp tomato ketchup
1 tbsp brown sauce
1tbsp granulated white sugar
1 tbsp runny honey
pinch or two of salt
½ tsp ground pepper
500g Chantenay carrots
1 fresh red chilli, medium, Jalapeno
4 tbsp extra virgin olive oil
Aldi frozen potato wedges
Pre heat the grill to medium setting.
Place the mustard, ketchup, brown sauce, sugar, honey, salt, and pepper into a bowl and mix well.
Place the pork chops onto a chopping board, then nick the fat with a sharp knife at 1cm intervals.
Place the chops onto a non stick baking tray, spoon over half the sauce.
Turn over and spoon over the rest of the sauce.
Lightly grill on one side for 7-8 minutes.
Carefully turn over, and grill the other side for 7-8 minutes, or until well browned, but not black.
Take care that you keep an eye on them due to the amount of sugar and honey they will burn quickly.
Serve with the roasted carrots and a few potato wedges.
ROASTED SPICY CARROTS
4 persons
Preparation time:- 5 minutes.
Cooking time:- 40 minutes.
500g Chanteny carrots, whole and washed well
4 tbsp extra virgin olive oil
½ fresh red chilli, finely chopped
salt
pepper
Pre heat the oven to 200°C gas 6.
Toss the carrots in the oil and chilli, then season well with salt and pepper.
Place into a baking tray and cook in the pre heated oven until well browned and cooked.
Serve with the pork chops.
Copyright Phil Vickery
July 2008
4 persons
Pork chops, brushed with a simple spicy sauce made from mustard, ketchup and honey, grilled or baked served with served with potato wedges and roasted very mild sweet chilli baby carrots. Good Halloween or bonfire food. This recipe will scale up easily for more persons.
Preparation time: - 5 minutes.
Cooking time: - 15 minutes.
4 pork chops
3 tbsp Dijon mustard
2 tbsp tomato ketchup
1 tbsp brown sauce
1tbsp granulated white sugar
1 tbsp runny honey
pinch or two of salt
½ tsp ground pepper
500g Chantenay carrots
1 fresh red chilli, medium, Jalapeno
4 tbsp extra virgin olive oil
Aldi frozen potato wedges
Pre heat the grill to medium setting.
Place the mustard, ketchup, brown sauce, sugar, honey, salt, and pepper into a bowl and mix well.
Place the pork chops onto a chopping board, then nick the fat with a sharp knife at 1cm intervals.
Place the chops onto a non stick baking tray, spoon over half the sauce.
Turn over and spoon over the rest of the sauce.
Lightly grill on one side for 7-8 minutes.
Carefully turn over, and grill the other side for 7-8 minutes, or until well browned, but not black.
Take care that you keep an eye on them due to the amount of sugar and honey they will burn quickly.
Serve with the roasted carrots and a few potato wedges.
ROASTED SPICY CARROTS
4 persons
Preparation time:- 5 minutes.
Cooking time:- 40 minutes.
500g Chanteny carrots, whole and washed well
4 tbsp extra virgin olive oil
½ fresh red chilli, finely chopped
salt
pepper
Pre heat the oven to 200°C gas 6.
Toss the carrots in the oil and chilli, then season well with salt and pepper.
Place into a baking tray and cook in the pre heated oven until well browned and cooked.
Serve with the pork chops.
Copyright Phil Vickery
July 2008