“What’s for dinner?” my wife asks. I tell her that I fancy BBQ pork chops and her face drops. I know why, it’s because she is imagining pork that’s got little flavour, has been grilled for too long and is dry. Of course if I just go ahead and grill to my favourite recipe then when she tastes it, the smile soon returns to her face.
It’s not difficult to barbecue pork chops but it is easy to overdo them. Look in any traditional cook book and they’ll tell you that pork has to be well cooked and I guess in the case of sausages then this is fair comment. In this day and age the “well done” message is no longer appropriate and it has to be said that in some of the more progressive restaurants, pork will be served slightly pink.
That said, I'm not advocating serving pork rare or bloody like you would a steak, it's just a matter of saying that if the meat is juicy and still slightly pink then I don't think that it needs further cooking.
There's absolutely no argument if you use an instant read BBQ thermometer:-
With this in mind the next is to turn your thoughts to the sauce – apple sauce is traditional and still great but my favourite is a honey & mustard sauce with fresh dill.
If you’re worried about time, don’t. This sauce can be made in a matter of minutes (assuming that you’ve got the basic ingredients) and the recipe is below so let’s get grilling.
Serves:- 4 people
Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
Total Time:- 25 minutes
Keeping it simple:
Consider the ingredients list below as 1 batch (you're going to make 2)
Make up two batches of the honey mustard sauce in separate bowls and make a note which one is which. The first one you will use to brush onto the raw meat and whilst it is cooking, the second batch will be used to spoon over the cooked chops or place on the side of the dish. By keeping the two batches separate you avoid any risk of cross contamination of raw and cooked meat.
Season your pork chops with salt and pepper then brush on some of the honey mustard sauce.
Depending on the thickness of the chops grill for between five and ten minutes on each side over a medium heat remembering to use your thermometer to check the core temperature.
When cooked allow the BBQ pork chops to rest for a three or four minutes on a warm plate before cutting into the chop as this will seal in the juices and the meat will continue to cook a little too.
Serve with a green salad and a teaspoon of honey mustard sauce on the side.
Que Fresco Ltd
Barncroft, Kiln Lane
Paythorne. BB7 4JD
Tel: +44 (0) 7814 500755