BBQ Pork Chops in Maple Cider Sauce

for the pork chops

• 2 tomapork chops (A bone in pork loin chop with the belly still attached)
• 4 tbsp BBQ rub
• 2 tbsp maple sugar

for the Maple Cider Sauce

• 20 g butter
• 1 Braeburn apple peeled, cored and diced
• 1 onion finely diced
• 1 heaped tsp garlic minced
• 200 ml dry cider
• 200 ml chicken stock
• 1-2 tbsp pure Canadian maple syrup
• 1 tsp wholegrain mustard
• 50 ml double cream
• small bunch fresh chives chopped

pork chops

1. Set up your BBQ for direct cooking, the target temperature is 160°C.
2. Season the chops all over with the rub which has been mixed with the maple sugar.
3. Place onto the grill, shut the lid on the BBQ then cook for 20-25 minutes, turn a few of times during the cook time.
4. Lift the lid of the BBQ, this will encourage more heat and a flame, cook the chop for a further 5-10 minutes until you get some nice caramelisation.
5. You are looking to reach an internal temperature of 70°C. Remove from the grill then rest while you make the sauce.

Maple Cider Sauce

1. Place a pan onto the grill then add the butter, cook the apples, onions and garlic until softened, this will take around 5 minutes.
2. Pour in the cider and stock reduce then simmer for another 5 minutes until reduced slightly.
3. Remove from the heat then Stir through the Pure Canadian Maple Syrup and cream then season with salt and pepper.

to serve

1. Carve the chops then serve with the sauce, some creamy mashed potatoes and some seasonal greens.