Grilled Pork Chops


Bone In Pork Chop

  • 4 Pcs Bone-In Pork Chop


  • 100ml Olive oil
  • 20g Brown Sugar
  • 20g Mustard
  • 2 Cloves Garlic
  • 15g Onion Powder
  • 1 Lemon (Juice)

Sangria Sauce

  • 500ml Red Wine
  • 50ml Balsamic Vinegar
  • 150g White Onions (Finely Diced)
  • 150g Red Onions (Finely Diced)
  • 2 Red Apples (Diced)
  • 1 Orange (Sliced)
  • 1 Lemon (Sliced)
  • 2Tbsp Honey
  • 2 Sprig Thyme


  • 2 Red Apples
  • 150g Brussel Sprouts (Blanched)
  • 80g Unsalted Butter
  • To Taste Brown Sugar
  • To Taste Salt & Pepper

Sangria Sauce

  1. Sauté white onions with thyme in a pot over low medium heat until lightly caramelised, deglaze with balsamic vinegar, allow to reduce.
  2. Add red wine, apples, orange and lemon slices.
  3. Season with honey, salt and pepper. Allow to cook and reduce for 20mins over low heat.
  4. Sieve the mixture, leaving only the liquid.
  5. Return liquid to a small sauce pot and reduce until a thick sauce consistency.

Pork Chops

  1. Marinate pork chops with marinade overnight or for at least 4hrs. Rest in fridge
  2. Bring pork chops to room temperature before cooking
  3. Pan fry pork chops in a flat pan till golden brown on both sides and pink inside.
  4. This will take about 6mins on each side.
  5. Rest the pork chops covered with aluminium foil for at least 5mins before serving


  1. Melt butter with a splash of olive oil in a medium high heat pan, add apples in one half of the pan and blanched brussel spouts in the other.
  2. Sprinkled sugar over the apples and brussel sprouts.
  3. Do not flip or stir until all sides are nicely caramelised and cooked
  4. Serve with pork chops and sangria sauce