Glazed with Outerbridge’s BBQ sauces, these barbecue pork loin chops are the perfect balance of smokey, sweet flavour and heat. Paired with Hasselback potatoes, this dish is an anytime winner!

Recipe from Chef Norma Cross – Outerbridge’s Peppers

Chef Norma Cross from Outerbridge’s Peppers with Chef Peter Jovetic, host of Seasoned To taste.

2 pork loin chops, approx. 1/2 to 3/4″ thick
1 baking potato (of your choice)
1 tsp Outerbridge’s Righteous Rib Rub
1/2 tsp garlic powder
Outerbridge’s Mild BBQ Sauce
Outerbridge’s Devilishly Hot BBQ Sauce
Crumbled cooked bacon
2 cherry tomatoes, ends cut
Sour Cream


To make Hasselback Potato: Pare bottom of the potato to stabilize. Place the potato between chopsticks or other instrument as a guide. Slice the potato crossways until it touches the chopsticks (Do not cut all the way through!). Place in foil covered pan, put butter between potato slices and pour olive oil, salt & pepper over the entire top of the potato and bake at 350°F until done.

While the potato is baking, combine garlic powder and rub; sprinkle and pat the rub onto the chops, coating well. Pan sear the pork chops quickly – should have a good seared colour. Remove chops from pan; discard any remaining oil; return pan to medium heat; pour 1/2 cup Mild BBQ sauce in the pan.  Return pork chops to pan, being sure thet the BBQ sauce coats both sides.  Simmer for 20-25 minutes – turning periodically to distribute sauce evenly.

Place cooked potato on a plate and gently apply butter between the cuts. Place sour cream between 3 to 5 of the cuts, and sprinkle potato with crumbled bacon.
Remove pork chops from pan and arrange them in a stagger fashion against the potato.  Place the tomatoes alongside the pork chops and sprinkle with chopped spring onions for garnish. Fill 2 serving ladles – one with the Outerbridge’s Mild BBQ sauce and one with Outerbridge’s Devilishly Hot BBQ Sauce for dipping.

Gosling’s Wine of the Week
This Washington State polished red wine offers aromas of cherry, red currant and tea.  Flavours of red ripe fruit, supported by a frame of refined tannins, give way to subtle notes of baking spice on a persistent finish. A perfect wine for Chef Norma’s pork

The retail price is $19.25 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 20th, 2014

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