Glazed pork chops with coleslaw is a delicious summer version of pork chops, which we came up with when we had a pack of pork chops left after the winter. We were quite excited, but it turned out great and we will definitely do something similar again.
The chops:
The stick meat is diluted according to the instructions on the package. I like to water it for 2 days, before steaming in a pot with birch sticks and water for a minimum of 3 hours, preferably longer.
When the pork chops are finished steaming, you smear them with BBQ sauce, I prefer Sweet Baby Ray's Hickry & Brown Sugar (available on the Menu), but feel free to use your favorite. Grill the meat over medium heat, until it gets a nice colour.
Small baked potatoes:
Peel small potatoes, if the skin is not neat, and cut them into two or four, depending on the size. Drizzle over a little neutral oil. Season with salt, pepper, paprika powder, cayenne and chili powder.
Bake in the oven at 250 degrees until they get a golden, nice color and are cooked through. Stir a few times during frying so that they get color on all sides.
Coleslaw:
1 bag of mayonnaise
1 box of sour cream
½ lime, only the juice
2 tablespoons sugar
2 ss HP saus
4 ss agurkmiks
1 ss eplesidereddik
salt and pepper
1 bag of grated carrot and cabbage
Mix everything together and refrigerate until ready to use. If you feel like a little more work, you can grate the carrot and finely chop the cabbage yourself.
You will find barbecue recipes for every taste, both starters, main courses and desserts HERE .
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