Скачать или смотреть BBQ Ep 4 Sugar Pork Chop & BBQ Apricot Chutney

Sugar Pit Pork, Apricots, Almonds And Olive Oil

Inspired by my wonderful protege Aaron potter.
Simple and perfect for the bbq.

Thick pork chops
Dark brown sugar (equal to salt by weight)
Sea salt (equal to sugar by weight)
For the Fruit
Fresh apricots (or peaches/plums), halved and destoned
Olive oil
Pinch of sea salt
Fresh chilli
Lemon verbina

Method
Marinate the Pork
Coat the pork chops liberally with a mixture of dark brown sugar and sea salt (equal parts).
Leave to marinate for 2 hours min.
Rinse thoroughly and pat dry.
Ideally, leave the pork overnight in the fridge to chill.

Prepare the Fruit
Halve and destone the apricots (or peaches/plums).
Toss in olive oil and a pinch of sea salt.
Grill fruit cut-side down until well caramelised and cooked through.

Cook the Pork
Bring the pork to room temperature.
Sear hard on both sides over high heat.
Move to a cooler part of the BBQ and cook slowly until done.
Note: the skin will not fully render, so it’s best not to serve it.

Finish & Serve
Roughly smash the grilled fruit in a bowl with a drizzle of olive oil, chopped chilli and herbs
Serve alongside the sliced smoky pork.