Serves 4

For the rub:
1 tbsp chilli powder
1 tbsp garlic powder
½ tbsp brown sugar
¼ tsp salt
½ tsp black pepper

For the pork chops:
30g butter
4 centre-cut pork loin chops

For the glaze:
250g apricot jam
4 tbsp BBQ sauce
2cm piece of fresh ginger, peeled and grated
½ tsp garlic powder
A few dashes of hot sauce
Juice from ½ a lime

To serve:
Rice

1. The night before cooking or early in the day, combine all of the ingredients for the dry rub in a small bowl. Rub on all sides of the pork chops. Place the chops in a bowl, cover with cling film and refrigerate overnight.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with tin foil.
3. To cook the pork chops, heat a large ovenproof pan over a medium-high heat until very hot. Melt the butter in the pan, then add the pork chops and cook for four minutes per side until well browned.
4. Heat the apricot jam in a microwave safe bowl on high, stirring every 30 seconds or so until melted. Stir in the remaining glaze ingredients. Transfer half of the glaze to a separated dish and set aside for serving.
5. Baste the pork chops all over with the remaining glaze. Transfer the pan to the oven for 6-8 minutes until completely cooked throughout. Remove the chops to a plate, tent loosely with tin foil and set aside to rest for 8-10 minutes. Serve with the reserved glaze and some rice.

Per Serving
520kcals, 26.9g fat (11.4g saturated), 52.5g carbs, 33.1g sugars, 19.6g protein, 4.3g fibre, 0.601g sodium