You need to try this technique when cooking your next pork chop as it keeps the meat nice and juicy and allows the skin to develop a good crunch. I've scored and skewered it and then cooked on the BBQ with my protein press to weigh it down. You can also cook it on your stovetop in a cast iron pan. We've paired it with a homemade ketchup.
Category
Dinner
Servings
2
Prep time
20 minutes
Cook time
55 minutes
You need to try this technique when cooking your next pork chop as it keeps the meat nice and juicy and allows the skin to develop a good crunch. I've scored and skewered it and then cooked on the BBQ with my protein press to weigh it down. You can also cook it on your stovetop in a cast iron pan. We've paired it with a homemade ketchup and a grilled peach salad.
I have split this recipe into each element in case you just want to make the pork chop.
Shout out to Chef Khanh Nguyen for the technique!
Ingredients
- 2 pork chops, skin on
- 1 tbsp olive oil
-
sea salt and white pepper, for seasoning
- 100g candied mini pine cones in syrup (or pickled walnuts)
- 2 whole cloves
- 50g tamarind paste
- 80ml (⅓ cup) apple cider vinegar
- 2 brown onions, chopped
- 5 cloves garlic, finely chopped
- 1 green apple, peeled and diced
- 50g brown sugar
- 200ml water
- 50ml worcestershire sauce
-
salt and pepper, to season
- 4 peaches, halved and seeded
- 1 tbsp olive oil
- Sea salt, to season
- 60g mixed leaf lettuce
- ½ bunch basil leaves
- 125g stracciatella cheese
- Aged balsamic vinegar, to serve
Pork chop
Pinecone Ketchup
Grilled Peach Salad
Directions
Prep the pork
Using a sharp knife, score the fat cap and the skin in 5mm (0.2in) slits. Slice the fat cap and skin layer away from the curved ends of the bone, leaving it just attached in the middle.
Sit the chop skin side down on a board so the skin and fat is flat. Thread two metal skewers through the fat layer of each chop from one end, then a third skewer from the other end. This will keep the skin flat when grilling.
- Drizzle the chops with the oil and season with salt and white pepper on both sides.
Cook the pork
Preheat your BBQ with a lid to 140°C (285°F) only using 1 burner, or preheat your oven to 140°C (285°F).
Place the pork on the resting rack on the other side of the BBQ away from the heat and close the lid. Cook for 40 minutes, or until the internal temperature reaches 65°C (150°F). *You can start the ketchup during this time.
Turn the burners up to high heat and place a flat plate over the grill. Place the pork, skin side down, on the flat plate and cook for 10-12 minutes, with the lid down, until you have a golden, crunchy skin. *Make the peach salad during this time.
- Turn the chops on their side and cook with a protein press on for 1-2 minutes on each side, until well browned. Transfer to a wire rack over a tray to rest.
Make the ketchup
Combine the pinecones, cloves, tamarind, vinegar, onions, apples, sugar and water in a saucier or large saucepan. Season with salt and pepper and place over medium-high heat and bring to a boil, stirring.
- Reduce the heat to medium and simmer for 8-10 minutes, stirring occasionally, until the apples and onions have softened and mixture has reduced down to a darker colour.
- Stir in the worcestershire sauce and remove from the heat. Transfer the mixture to a blender and process until smooth.
Make the peach salad
Heat the BBQ grill plates over high heat.
- Drizzle the peaches with the oil and season with some salt. Place the peaches flesh side down on the grill and cook for 3-4 minutes, until charred.
- Set the peaches aside to cool for 5 minutes. Place the lettuce and basil in a serving bowl and top with the peaches. Dollop with the stracciatella and drizzle with some balsamic glaze.
Finish and serve
Slice the pork meat off the bone and carve thinly. Remove the skewers from the skin and chop up into pieces.
- Place the bone on a serving plate, then the pork meat back in place around the bone and the crispy skin around the meat.
- Add a dollop of the ketchup on the side, then serve with the peach salad on the side.
Recipe notes
Equipment
You'll need some metal skewers for this recipe. I have also used my protein press, but you can just use a heavy based pan like a cast iron.
Cook support
Take your time scoring the skin. Shallow, even cuts help the fat render and give you better crackling.
If you need some extra support on this cooking method, I highly recommend you check out Chef Khanh Nguyens video -https://www.instagram.com/reel/DNSdNx5T9e9/
If the ketchup feels too thick after blending, loosen it with a splash of water or vinegar while warm.
Sourcing
Speak to your butcher about supplying pork chops with the Tomahawk bone.
Substitutions
Candied pinecones are a specialist food item, so if you can’t find them then use a pickled walnut in the syrup.
If you can’t source stracciatella from your local deli, then you can substitute with torn buffalo mozzarella or burrata.
