Kenny Tutt's BBQ Pork Chops with Apples, Onions & Sage
These BBQ pork chops are simple, rustic and full of flavour. I recently served them at a family BBQ and it went down a storm. You can also be creative by throwing in a few boiled potatoes or wedges of fennel into the tray for a fantastic one pot meal.
Temperatures
Test the temperature with your Thermapen by inserting the probe into the thickest part of the chop. You’re looking for a temperature of 72-74°C. If not quite there, shut the lid and check regularly until you hit the ideal temperature.
Ingredients
- 4 free range pork chops, (approx 250-300g each)
- 2 medium onions, peeled and cut into quarters
- 3 apples, ideally Granny Smith or Bramley
- Small bunch of fresh sage, torn or roughly chopped
- Generous splash of white wine
- Splash of cooking oil
- 1 tbsp brown sugar
- Sea salt and crack of black pepper to season
directions
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- Set up your BBQ with the coals to one side to give you indirect heat. A few good handfuls of coal should be enough. You will need to place a tray with your garnishes next to the coal to catch the juices from the chops. Light the coals and wait for 15-20 minutes until fully alight and flames have died down.
- Place all of the ingredients in your tray except the chops and wine and use your hands or a spoon to roughly mix together and season well. Finish by adding the generous splash of white wine, roughly the size of a small glass. Rub the chops with a little oil and season well with salt and pepper.
- Carefully place the tray of apples and onions next to the lit coals and cook for 8-10 minutes before adding the pork. Stir with a spoon then put the grill top back in place.
- To cook the chops, start by placing them over the coals for just a minute or two each side to get some good grill marks and a little colour, then move the chops over the tray and away from the coals. Close the lid and leave the vent open a little to create an oven environment. Cook for around 8 minutes, then test the temperature with your Thermapen by inserting the probe into the thickest part of the chop. You’re looking for a temperature of 72-74°C. If not quite there, shut the lid and check regularly until you hit the ideal temperature.
- Remove the chops and leave to rest for 5 minutes.
- Carefully remove the grill top and the garnishes and give them a quick stir. There will be some nice colour and even the odd charred area which will add to the BBQ flavour. If serving directly to the table place a heatproof mat under the tray.
- Place the chops on top and serve with some roast potatoes or crusty bread.
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@kennytutt
" Thermapens are crucial to my cooking both at home and at my restaurant, so I'm delighted to be working on some new recipes to showcase what they can really do."
Kenny Tutt
Masterchef Champion 2018
