These are really nice to eat and will probably give you sticky chops, but that’s the fun of eating them because they are a bit sticky, or you don’t have to make them as sticky as the recipe suggests in case you have a fear of having to put up with sticky chops! And let’s face it, who really does want to have to put up with sticky chops, unless your eating a jam donut, which is a unique experience altogether if you refuse to lick your lips for the whole time until the donut is completely gone.
I think I’d better let the ‘Sticky’ thread drop now!
1 small onion or 3 spring onions, 2tbsp olive oil, half a tsp chilli powder, 1 garlic clove, 3tbsp tomato puree, 2tbsp soy sauce, 1 lemon, 4tbsp honey and 4 pork steaks or chops and 2 cups of water.
Preheat the oven to 180c. I used a barbecue for mine which gives a better taste but the oven works just fine. Fry the chopped onions for a few minutes in the olive oil, add the sliced garlic and chilli powder and fry for half a minute. Add the tomato puree and cook for a further few minutes. Take off the heat and add to a bowl.
Next, grate into the bowl, the rind of the lemon and add the juice, 2 cups of water, soy sauce, and honey. If you don’t want your chops to be particularly sticky, then add less, (remember your chops?), add your pork chops or steaks to the marinade, cover and ideally leave overnight in the fridge or for at least 6 hours.
Place the chops into a roasting tin for 50 minutes, basting with the marinade halfway during cooking. Pour the rest of the marinade over the chops 5 minutes before you take them out of the oven. I did a similar thing with them whilst they were cooking on the barbecue but they were a little drier. Still tasted great though.