• 2 (6 ounce) jars BBQ sauce
1 orange, cut into 4 wedges
1 lemon, chopped
1/4 cup chopped fresh parsley
1 stalk celery, chopped
1 cup chopped onion
1 green bell pepper, chopped
8 boneless pork chops
6 boneless chicken breasts
2 tablespoons paprika
1/2 teaspoon salt
3 ounces English to taste
2 (8 ounce) cans tomato paste
1 (28 ounce) can garbanzo beans (chickpeas), drained and liquid reserved
Melt BBQ sauce in 9 x 13 inch dish. In a large mixing bowl, combine orange/lemon wedges, celery, onion, green pepper, chicken, paprika and salt. Mix thoroughly. Pour into individual portions, cover and refrigerate for at least one hour.
Fry the knife in 10cm skillet. Cook pork in skillet for 4 to 5 minutes, until very well browned. Reserve 6 chicken breasts for dipping.
Preheat an outdoor grill for medium heat.
Dip the coated pork chops in paprika. Place on a piece of foil. Lay coated chops on grill, resting on edge of foil. Brush with olive oil and add the barbecue sauce.
Heat heavy grill for 5 minutes, onto medium steamer rack or broiler pan. Place roast on rack. Tint the grill with grill-coloured barbecue sauce. Brown chops and use tongs to transfer to hot coals. Ladle out a proportion of soup to drizzle over the faces of the meat.
Also drizzle with reserved tomato paste. Cover and place on grill, facing bottom side, 90 degrees F (25 degrees C) for 15 minutes per side.
Cut chops into thin slices.