30 ml (2 Tbsp) olive oil
45 ml (3 Tbsp) light brown sugar
45 ml (3 Tbsp) brown vinegar
30 ml (2 Tbsp) tomato paste
30 ml (2 Tbsp) fresh lemon juice
3 ml (1/2 tsp) soya sauce
1 clove garlic, crushed
15 ml (1 Tbsp) chopped fresh origanum or 5 ml (1 tsp) dried
salt and freshly ground black pepper to taste
Pepper sauce
30 ml (2 Tbsp) butter or margarine
30 ml (2 Tbsp) cake flour
250 ml (1 cup) milk
2 ml (1/4 tsp) smooth English mustard
30 ml (2 Tbsp) green peppercorns, crushed slightly
salt and freshly ground black pepper to taste
Directions
Marinade: Mix all ingredients together. Cover chops and marinate for 2 – 4 hours outside or 6 hours in refrigerator.
Remove chops from marinade and place on grid over moderate coals or under oven grill for 15 – 20 minute, until golden brown and done. Turn and baste frequently with marinade.
Sauce: Melt butter in a small heavy-based saucepan. Add flour and stir for about one minute.
Add remaining ingredients. Bring to the boil, reduce heat and simmer until smooth and thickened. Serve warm with chops.