Sticky malt glazed pork chops with warm apple slaw

  • 4
  • 1 hour 30 minutes plus 30 minutes marinating time
Not yet rated

In this sweet and sticky pork chop recipe the chops are served with a honey and soy Sarson's Malt Vinegar glaze, then served with a tart Bramley apple slaw.

First published in 2025

Ingredients

Metric

Imperial

Pork chops

Sticky malt glaze

Warm apple slaw

Method

1

Marinate the pork chops in a large bowl with all of the ingredients except for the chives. Let them sit, covered, in the fridge for 30 minutes

2

For the sticky malt glaze, bring all the ingredients to a simmer, then reduce the heat to low and reduce for around 15 minutes, or until thick enough to coat the back of a spoon 

3

Once the pork chops have marinated, remove from the fridge and heat a frying pan over medium high heat

4

Fry off the pork chops for around 3-4 minutes on each side until they are cooked through and the internal temperature has reached 74°C. 

5

Brush some of the sticky glaze over the top of the pork chops, then turn the pork chops to cook and set the glaze. Repeat with the other side

6

Remove from the heat and brush with some extra glaze, then remove from the pan and place on a plate covered with tin foil to rest 

7

For the slaw, heat the olive oil in a small pan on a medium heat 

  • 2 tbsp of olive oil
8

Add the onions to the pan and cook them down until soft, about 10–15 minutes

  • 1 red onion, finely sliced
9

Add in the chard stalks, carrots and bramley apple and cook until softened, another 10 minutes or so

10

Stir in the vinegar and sugar. Once the vinegar has reduced, taste and season

11

To serve, carve the pork chops against the grain and serve on a plate along with the slaw. Drizzle with some of the extra sticky malt glaze and sprinkle over the chopped chives

  • 1 handful of chives, finely sliced, to serve
First published in 2025

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