Whisk together the ingredients in a saucepan. Heat over medium low heat until the mixture comes to a boil. Reduce it to a simmer and let it cook, uncovered, stirring occasionally, for 20 to 25 minutes, until the mixture thickens. Let it cool to room temperature. Store leftovers in the fridge in a sealed container.

While the BBQ sauce cools, make the pork and the slaw!

Combine the brussels, apples and shallot slices in a large bowl. Toss together. In a small bowl, whisk together the lemon juice, honey and garlic with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified.

Add a few drizzles of the dressing to the brussels mixture and toss it together. It is up to you to decide how “wet” you’d like the slaw - feel free to add more! I like to let the brussels slaw sit for 5 minutes before serving. Leftovers are good in the fridge too! Store in a sealed container for best results. Dressing can be stored separately too.

Place the pork chops in between two pieces of plastic wrap and use a meat tenderizer to pound the pork chops. Season the pork all over with salt and pepper.

Set up an assembly line with 3 plates. Place the flour in the first one, the eggs in the second and the breadcrumbs in the third.

Heat the olive oil in a nonstick skillet over medium heat. Dip each pork chop in the flour, shaking off the excess. Then dip in the egg, then coat in the bread crumbs. Place in the skillet and cook for 3 to 4 minutes per side.

Once the pork is finished, slice it and serve with the brussels slaw and a drizzle of the BBQ sauce