UK BBQ Mag Summer 2017 - Page 71

SERVES: 4 | PREP TIME: 25 MINUTES | MARINATING TIME: 2–4 HOURS | GRILLING TIME: 6–8 MINUTES

CHILLING TIME: ABOUT 1 HOUR | SPECIAL EQUIPMENT: CHARCOAL GRILL, ALL-NATURAL LUMP CHARCOAL

MARINADE

4 tablespoons extra-virgin olive oil

Grated zest and juice of 1 lemon

2 tablespoons finely chopped

rosemary leaves

1 tablespoon Dijon mustard

1 tablespoon crushed garlic

Sea salt

Freshly ground black pepper

4 boneless or bone-in pork chops,

each about 225g/8oz and 2.5cm/

1 inch thick

BUTTER

75g/3oz unsalted butter, softened

Grated zest of 1 lemon

2 teaspoons finely chopped rosemary

leaves

1 teaspoon Dijon mustard

1 teaspoon crushed garlic

It’s time to play with fire. The idea of setting a charcoal ember on a slice of seasoned butter right before serving the marinated pork chops is much more than a show-stopping scene. Yes, the butter will smoke viciously and melt over the sides of the chops. Yes, your guests will gasp with delight. But the real excitement is in the flavour that the infused butter adds to the chops. Of course, you should only use 100% natural lump charcoal for this technique.

1 Mix the marinade ingredients, including

1¼ teaspoons salt and ½ teaspoon pepper.

Coat the pork chops on all sides with

the marinade, place in a bowl, cover and

refrigerate for 2–4 hours. Meanwhile,

make the butter.

2 In a bowl, mash the butter ingredients,

including ½ teaspoon salt and ¼ teaspoon

pepper, with the back of a fork. Form the

mixture into a log, 7.5–10cm/3–4 inches

long. Set the log in the bowl, cover and

refrigerate for at least 1 hour.

3 Prepare the charcoal grill with all-natural

lump charcoal for direct cooking over

medium-high heat (200–230°C/

400–450°F).

4 Lift the pork chops from the bowl, allowing

the excess marinade to drip off, and discard

the marinade. Grill the chops over grilling/

direct medium-high heat for 6–8 minutes,

with the lid closed, until still slightly pink in

the centre, turning once. Transfer to a metal

tray and allow to rest for 3–5 minutes. Cut

the butter lengthways into four long pieces

and set each one on top of a pork chop.

Using long-handled tongs, lift a large ember,

about the size of an orange, from the bed of

charcoal and very carefully set the burning

ember on top of each piece of butter for

1–2 seconds. The butter will smoke and

melt. Return the burning ember to the

grill. Serve the pork chops straightaway.

ROSEMARY-LEMON PORK CHOPS WITH EMBER-SMOKED BUTTER

71