Juicy pork chops with crispy crackling and smoky grilled peaches on a bed of rocket and feta — summer in a salad.
This pork salad recipe is part of Mike Tomkins’ Summer Salad series.
Ingredients
Serves 4
- 2 bone-in pork chops
- 4 peaches
- 100g feta
- 150g rocket
- Balsamic glaze
- Olive oil
- Kosher salt
Method
- Go to the butcher and ask for two bone-in pork chops still as one thick piece.
- Score to the meat and pat dry
- Liberally rub with kosher salt or fine sea salt before placing fat side down on a plate for at least 20 minutes to dry out further.
- Set your BBQ up to hold the temperature at
120 °C. I like cooking pork on direct heat but with a big chunk of charcoal acting as a barrier for flames.
- Slowly cook the pork fat side down to render the fat down as much as possible - this should take about 30 minutes, and the centre of the pork will still be raw - use your Thermapen to check your internal temps, it should be around the 30 °C mark.
- Slice in half and grill on direct heat until you reach 65 °C before allowing to rest for 20 mins.
- Quarter 4 peaches and toss in a little salt and olive oil before grilling on direct heat and caramelising deeply.
- Combine rocket, feta and your peaches in a large bowl before dressing with a balsamic glaze and topping with your pork.
Mike Tomkins
Masterchef 2021 Runner Up - @thenotecook
"Thermapen is one of those kitchen tools I can't live without - it's something I use every single day from making sauces, to bbq cooking, to private dining and events, it comes with me everywhere! A Thermapen will improve you as a chef and a cook by taking the guess work out of complex cooking."
