Ingredients
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4 large lean pork chops, trimmed of excess fat
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7 ounces half a tin chopped tomatoes
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2 tablespoons peach jam or 2 tablespoons peach relish
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2 teaspoons balsamic vinegar
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2 teaspoons olive oil
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1 teaspoon soy sauce or 1 teaspoon maggi seasoning
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2 teaspoons garlic granules or 2 garlic cloves, peeled & crushed
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2 teaspoons ground ginger
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1 teaspoon sweet paprika
Instructions
- Pre-heat the oven to 200°C/400°F.
- Lightly grease an ovenproof baking dish.
- Put all the marinade ingredients into a roomy bowl & mix them together, ensuring that they are well blended.
- Put about one third of the marinade in the ovenproof dish.
- Place the pork chops on top and then dribble the rest of the marinade over the top of the chops.
- Cover with cling film & leave to marinate for at least 2 hours, preferably overnight in the fridge, if you have time!
- When you are ready to cook them, take them out of the fridge at least 30 minutes beforehand and bake in a pre-heated oven for 45 to 55 minutes, OR cook over hot coals on the barbecue for about 30 to 45 minutes.