Today, I was reminded of barbecuing. Yes, it really is that time of year already.
This particular barbecue marinade I have been making for years and it has such traditional barbecue flavour. I really love it with pork, but it is also delicious with chicken. The addition of the onions at the end, gives it a really nice touch.
8 thin cut boneless pork loin chops
1 cup tomato ketchup
½ onion finely chopped, kind of minced
2 garlic cloves, crushed
2 tablespoons of Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons grainy Dijon mustard
¼ cup white vinegar
Salt and pepper
2 dried chillies, chopped
1 onion, halved and thinly sliced
2 tablespoons olive oil
2 large onions, halved and thinly sliced
1/2 cup of water
To make the marinade, place the ketchup, minced onion, garlic, Worcestershire sauce, brown sugar, Dijon mustard, white vinegar, chillies, salt and pepper in a saucepan over medium to low heat. Cook this marinade for about 10 – 15 minutes and then remove from heat. Once the marinade has cooled pour over the pork and refrigerate. This should be kept in a fridge for at least 4 hours.
Meanwhile, heat a medium skillet over the stove and add the olive oil and onions. Cook the onions over a high heat for 5-8 minutes and then reduce heat to low cook for a further 25 minutes or so. During this cooking process, splash in the water, small amounts at a time. This allows the onions to cook completely without burning. Remove from heat and set aside. Keep warm.
Set you barbecue grill to high heat. Place all the pork on the bbq and brush with the marinade. Cook each side for 5-6 minutes. Because it is thin pork, it will take no time to cook. Be careful not to overcook, or it will be dry.
When finished cooking, serve with the caramelized onions on top. A really great dish!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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