Crispy skin pork chop cooked on the new @WeberBBQAusNZ Genesis.

By Andy Cooks · 45 min

Ingredients

Instructions

1. Score the fat cap and skin of the pork chops in 5 mm slits, and cut the fat and skin away from the curved ends of the bone, leaving it attached in the middle.
2. Lay the chops skin side down. Skewer each chop through the fat from one end with two skewers, and once more from the other end with a third. Brush with the oil and season with salt and white pepper on both sides.
3. For the ketchup, combine the pinecones, cloves, tamarind, vinegar, onions, apple, sugar and water in a large saucepan. Season with salt and pepper, bring to a boil over medium-high heat, stirring.
4. Reduce to medium and simmer 8-10 minutes, stirring now and then, until the apple and onion are soft and the mixture has darkened and reduced.
5. Stir in the Worcestershire sauce, take off the heat, and blend until smooth.
6. Preheat the BBQ with the lid down to 140°C (285°F) using one burner only, or preheat the oven to 140°C (285°F).
7. Place the pork on the rack away from the heat, close the lid and cook for 40 minutes, or until the internal temperature reaches 65°C (150°F).
8. Turn the burners to high and place a flat plate over the grill. Cook the pork skin side down on the plate for 10-12 minutes with the lid down, until the skin is golden and crisp.
9. Turn the chops on their side and press with a protein press for 1-2 minutes per side until well browned. Rest on a wire rack over a tray.
10. For the peach salad, heat the grill plates over high heat. Brush the peaches with oil, season with salt, and grill flesh side down for 3-4 minutes until charred. Cool 5 minutes, then arrange over the lettuce and basil with the stracciatella and a drizzle of balsamic.
11. Slice the meat off the bone and carve thinly, remove the skewers and chop the crispy skin. Arrange the bone on a plate with the meat and skin around it, and serve with a dollop of ketchup and the peach salad.

Summarized from Andy Cooks's video. Watch it for the details.

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