Pork chop in barbecue sauce - Philips Multicooker

I keep thinking about the first time I tried to make this pork chop in barbecue sauce... and honestly, I almost ended up giving it away to the neighbors because I had dried it out so much. I thought if I left it on longer, it would definitely become tender, but no... it turned out as tough as the sole of my high school sneakers. Since then, I've learned my lesson: never underestimate a pork chop, never leave it unattended on the heat, no matter how much Netflix is calling you or how many times your aunt is trying to reach you. This is the kind of recipe that deserves a bit of your time; you don’t have to sit there with a timer, but you can’t lose sight of it either. Every time I make it, it either rains and I crave some "serious" food, or my family begs me for a special but quick meal without the hassle of the oven.

Quick info, so you don’t waste time reading: total time is about an hour and a bit, it serves around 4 (but if you have a teenager in the family, better say 3), the level of difficulty is not hard at all, but you need to keep an eye on the meat. It works in a multicooker, in a cast iron pot, or a regular pot, it doesn’t matter, the result is pretty much the same. The best part is that you don’t need any weird ingredients; everything is simple, just be ready to mix and taste.

Let me tell you why I got attached to this recipe: because it turns a piece of pork chop (which, let’s be honest, isn’t the most tender meat in the world if you don’t take care of it) into something you can devour in no time. Plus, it’s got sauce – and for me, any dish with sauce disappears from the table faster than you can put down your second slice of bread. And no, it’s not that classic store-bought barbecue recipe; I’ve tried that too, but it doesn’t compare. The combination of juices, spices, and that splash of honey gives it a really nice flavor. And the best part is, you don’t have to be an expert. I mean, even at midnight, if you have meat in the fridge and a wild craving, you can whip it up without messing anything up.

Ingredients and their roles, so you don’t fumble around like I did at the beginning. You need:

800 g pork chop – boneless works, cut into cubes, not too big or too small to get lost in the pan. It’s important to use pork chop because it has a bit of fat, so it won’t turn out tough.
3 garlic cloves – at the end, for an extra flavor boost; don’t add them at the beginning or you’ll burn them for nothing.
100 ml orange juice – trust me, don’t skip this. It adds a fresh and tangy note.
150 ml tomato juice – the base of the sauce, helps with consistency and ties all the flavors together.
2 tablespoons honey – to balance the acidity of the tomatoes and the orange. I once added too much and almost ended up with caramelized meat, so don’t go overboard.
1 tablespoon balsamic vinegar – for a bit of acidity to “lift” the sauce, not just to leave it sweet.
2 tablespoons soy sauce – don’t use light soy sauce here, it’s pointless. This adds saltiness and a bit of umami if you want to show off.
1 tablespoon Worcestershire sauce – I don’t know exactly what’s in it, but if you don’t have it, you’ll notice its absence. It gives a completely different taste.
2 tablespoons white or red wine – I used whatever I had. I wouldn’t use a very sweet wine, so it doesn’t clash with the honey.
1 tablespoon mustard – don’t use the yellow hot dog kind, but a more classic one, so it doesn’t ruin everything.
1 teaspoon hot paprika – if you don’t eat spicy, use sweet or smoked paprika, but it has to be paprika, because it’s not the same without it.
Salt and pepper to taste – not at the beginning, as the sauce reduces and you risk making it too salty. Taste before you finish.
3 tablespoons oil – I used sunflower oil, any oil works, just don’t use one with a strong flavor (like extra virgin olive oil) because it’s too overpowering.

Preparation method – this is the moment of truth, and I’ll tell you exactly how I do it, bumps and all.

1. Cut the pork chop into cubes about 2-3 cm, don’t leave it in thin slices, as it dries out quickly and you’ll end up with half of it stuck to the pan or pot. Pat it dry a bit with a paper towel if it’s too wet; don’t throw it in wet, it’ll fry unevenly.
2. If you have a multicooker, turn it on to the “fry” function. If not, heat a thicker pot, not a thin one, or you’ll burn it.
3. Add the oil and let it heat up a bit (don’t wait for it to smoke). Add the pork cubes and pour the soy sauce over them. Stir them around to get color on all sides. Don’t overcrowd them – if you don’t have enough space, do it in two batches; it’ll turn out better that way.
4. Fry the meat for about 10 minutes, then flip it and let it go for another 10, until it’s browned but not burnt. If you see it’s releasing a lot of juice, don’t panic, just make sure it’s not sitting in water; turn up the heat or drain the liquid if necessary.
5. In the meantime, mix in a bowl the tomato juice, orange juice, honey, balsamic vinegar, Worcestershire sauce, wine, mustard, and paprika. I mixed everything with a whisk to avoid mustard lumps. Taste and see if you want it sweeter or tangier; adjust now if you know what you like.
6. Once the meat is browned, pour this mixture over it. If you’re using a multicooker, set it to the “stew” function and let it go for 25-30 minutes with the lid on. For a regular pot, cover it and keep the heat low to medium, checking after 20 minutes to make sure the liquid doesn’t reduce too much.
7. When the meat is tender and the sauce has thickened a bit (it shouldn’t be too runny, but it shouldn’t burn either), add the crushed garlic. Stir and let it go for another 2-3 minutes to let the aroma develop, then turn off the heat.
8. Taste for salt and pepper only at the end, as the sauce concentrates while it simmers. Don’t ruin everything with salt from the start.
9. Let it rest for about 5 minutes with the lid on after you turn it off, to let the meat “rest” and the flavors meld. It’s much better this way.

Tips, variations, and serving ideas

Useful tips:
Don’t cut the meat too small, or it’ll come out dry and become hard to swallow. If you see a lot of liquid when frying, drain the excess or turn up the heat for a few minutes.
Don’t add the garlic at the beginning! This is the most common mistake I’ve made, and it turns bitter; you won’t taste any flavor.
If you don’t have a multicooker, no worries, but check every 10-15 minutes to make sure the liquid doesn’t reduce too much.
Honey can be tricky – too much and it’ll taste like dessert. Use 2 tablespoons and no more, unless you want something really sweet.
Use dry or semi-dry wine; sweet wine doesn’t work, trust me.

Ingredient substitutions and adaptations:
Don’t have orange juice? Use a bit of vinegar mixed with water and a little sugar, but it’s hard to replicate the taste, so it’s better to buy an orange and squeeze it.
You can substitute Worcestershire sauce with a mix of soy sauce, a little anchovy paste (or anchovies if you have them), and vinegar. But it doesn’t have the same vibe.
If you want a gluten-free version, look for gluten-free soy sauce. The rest of the ingredients are fine.
You can use pork tenderloin or chicken breast, but reduce the cooking time and be careful not to dry it out. For chicken, you can use breast, but only let it simmer for about 15 minutes.
If you can’t stand spice at all, use sweet paprika, but don’t leave it out completely, as it makes a difference in color and flavor.

Variations:
I’ve also tried adding a splash of liquid smoke (not too much, or it’ll smell like a cabin), but honestly, I think it ruins the charm of the recipe if it’s too intense.
If you want to make it more diet-friendly, use completely lean pork chop and minimize the oil (you can cook with just a tablespoon if you have a non-stick pan).
You can replace honey with agave syrup or maple syrup if you don’t eat animal products, but the taste changes a bit.

Serving ideas:
It goes best with mashed potatoes made with butter and a little sour cream, but it’s also great with polenta. Once I tried it with short pasta, like penne, and it all disappeared from the plate. And with plain rice, especially if you have more sauce.
If you want, add a pickled cucumber on the side or a raw cabbage salad, as it cuts through the fat and complements it well.
When it comes to drinks, it’s a bit picky – it pairs well with a dry white wine or a light red wine, so it doesn’t overpower the sauce flavors.

Frequently asked questions

What do I do if the meat is too tough?
Usually, it means you cut it too thin or cooked it too long. If you see it’s not softening, add some liquid (water, broth, tomato juice) and let it simmer on low heat with the lid until it gives in. But don’t wait for it to melt; the chop remains denser than the neck or thigh.

Can I use another type of meat instead of chop?
Yes, but be careful. If you use neck, the cooking time decreases a bit and it will be juicier. Chicken breast cooks faster, but it won’t have the same flavor, and with beef, you should increase the time by 15-20 minutes, depending on the cut.

How do I know when the sauce is ready?
It should be thick enough to coat the spoon, not runny like soup. If it’s too liquid, let it simmer uncovered for a few minutes to reduce. If it’s too thick, add a few drops of water or warm broth.

If I don’t have a multicooker, can I do it in the oven?
Yes, but covered. In a pot or dish with a lid, at 170-180°C, check after 30 minutes. You might want to stir halfway to prevent the meat from sticking to the bottom.

Can I make the sauce separately and pour it over the meat at the end?
You can, but it’s not the same. The meat needs to simmer in the sauce to absorb the flavors and become tender. If you pour cold sauce over fried chop, the flavors won’t meld properly.

Can I make it lighter?
Yes, see the variations – lean pork chop, less oil, even without honey if you want to cut calories, although I don’t recommend it. Don’t add butter to the mash and use vegetable sides.

Nutritional values

Approximately, for one serving of this recipe (without mash or sides), you’re looking at around 330-350 calories, with about 35-38 g of protein, 15-17 g of fat (if you don’t overdo the oil), and the rest carbohydrates (mostly from honey, juice, sauces). It’s a pretty balanced main dish if you don’t ladle the sauce on and don’t go overboard with the butter in the mash. For those on a diet, it can be a good option if you use light sides. Sodium might be a bit high due to the sauces, but if you choose low-sodium soy sauce and add salt at the end, it can be adjusted.

How to store and reheat

Keep it in the fridge, in a sealed container, for about 3 days max (the third day is even tastier, honestly, if you don’t eat it all at once). When reheating, add a tablespoon of water or tomato juice; don’t heat it directly on high heat as it will dry out and stick. It’s best to reheat on low heat on the stove, stirring occasionally, or in the microwave in short bursts with a lid (otherwise, it’ll splatter everywhere). Don’t freeze it, as it loses its texture and the sauce separates. It’s better to eat it fresh or the next day, after the flavors have rested.

Cut the pork chop into cubes. Connect the Philips Multicooker to the power source. Select the FRY program from the MENU. Put the oil in the pot of the appliance, after 2 minutes add the meat mixed with soy sauce. Let it cook for 10 minutes, turn the pieces over and let it cook for another 10 minutes. Stop the program and select the STEW program from the MENU again. In a bowl, mix the tomato juice with Worcestershire sauce, orange juice, mustard, honey, wine, and paprika, blend well and pour everything over the meat. Close the lid and let it simmer until the meat is well cooked and the sauce thickens. I let it simmer for about 25 minutes more; you should check by taking out a piece of meat and checking if it is well cooked. Towards the end, add the crushed garlic and adjust the taste with salt and pepper. Serve with mashed potatoes with butter and sour cream or with polenta, rice, pasta, whatever you prefer...

 Ingredients: 800 g pork chop, 3 cloves of garlic, 100 ml orange juice, 150 ml tomato juice, 2 tablespoons honey, 1 tablespoon balsamic vinegar, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 2 tablespoons wine, 1 tablespoon mustard, 1 teaspoon hot paprika, salt, pepper, 3 tablespoons oil

 Tags:  pork chop with sauce multicooker recipes philips philips multicooker multicooker