Preview

Marinated pork chops, homemade bbq sauce, zucchini gratin dauphinois, provencal candied tomatoes

MAINS, Pork

A perfect match for the barbecue time, with summer vegetables.

Ingredients

Recipe for 4 persons

For the pork chops

4 Unit(s)

Pork chop

125 Ml

Ketchup

30 Ml

Brown sugar

30 Ml

Bourbon

20 Ml

Apple cider vinegar

20 Ml

Molasses

15 Ml

Worcestershire sauce

10 Ml

Dijon mustard

4 Ml

Tabasco

5 Ml

Onion powder

5 Ml

Garlic powder

4 Drop(s)

Liquid smoke

For the zucchinis

2 Unit(s)

Zucchini

2 Clove(s)

Garlic

100 Ml

Cream 35%

100 Gr

Swiss cheese

For the tomatoes

4 Unit(s)

Italian tomatoes

50 Gr

Japanese breadcrumbs (panko)

4 Sprig(s)

Thyme

60 Ml

Olive oil

Olive oil
Salt and pepper

Marinated pork chops, homemade BBQ sauce, zucchini gratin dauphinois, provencal candied tomatoes

Preparation time: 60 min

Preheat your Four at 425 °F

For the preparations

Mix all the ingrédients of the barbecue sauce in a pan, bring it to boil, and let it seat on a medium heat for 30 minutes then cool it down on a ice bath. Split it half and half. Chop the tyme, mix it with the panko and the olive oïl to make a crumble. Chop the garlic and slice the zucchinis, remove the hat of the tomatoes on half a centimetre.
For the pork chop

Season the pork chops on both sides, sire it in hot pan with vegetables oïl until nice coloration, and put it on a baking tray. Top it on both sides with the barbecue sauce.
For the zucchinis and the tomatoes

Mix the zucchinis with the garlic, salt and pepper, put it in a small ramequins, pour the cream on it and cook it in the oven for 20 minutes, top with the cheese and cook it 10 minutes more. Top the tomatoes with the panko, season it and put it in the oven for 20 minutes.
For the platting
Put the chops in the oven, 12 à 14 minutes depending on the size of it.On the plate, put the gratin, the tomatoes aside and the meat, finish with the sauce all around.