Kenny Tutt's BBQ Pork Chops with Apples, Onions & Sage
- 12 Aug 2021
- Home , BBQ , Meat , Pork , Famous Cooks , Kenny Tutt
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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