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    Barbecued Pork Chop with Mole Sauce

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    Prep Time
    15 mins
    Cook Time
    40 mins
    Total Time
    55 mins

    You cannot beat the flavour of a rare breed pork chop cooked on a barbecue. I like to bring the pork to room temperature in a marinade of olive oil, garlic, lemon peel, thyme and fennel seeds. Barbecued pork chops work well with a spoonful of Mexican mole sauce that you can make in advance and serve in a kilner jar.

    Total Time 55 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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