Glazed pork chops with coleslaw

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.

Bbq Sauce Hickory

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.


Angry oven potatoes  


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 .


Glazed pork chops with coleslaw and small baked potatoes
Glazed pork chops with coleslaw and small baked potatoes


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