Instructions: Heat the butter and oil together in a pan, when hot, add the garlic and onion. Cook until it begins to caramelise, then add the brown sugar and cook until the onions are well coated. Add the chops to the hot pan and coat well on either side for at least 6 minutes until golden and the juices are well sealed in. This initial cooking will be important to the final colour of this dish.

Add the ingredients for the barbecue sauce; chilli paste for heat, chopped tomatoes for colour and flavour, soy sauce for flavour and rosemary to bring out the wild woody flavour. Add the stock and seasoning, place the lid on top and transfer to the oven. Bake at 190C/375F/gas 5 for at least 30 minutes. If preferred, this dish can also be cooked on top of the hob and simmered slowly for a similar length of time.

Serve hot with chopped parsley and potatoes or damper bread and squash.

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