Grilled pork chop with apple


  • Pork Chops
    • 100g butter
    • 1 small onion , finely diced
    • 5 gm (1cm piece) ginger, finely chopped
    • 100 ml chicken stock
    • 20 gm pepperberries, coarsely ground in a mortar and pestle
    • 4 French-cut pork cutlets (about 220gm each)
  • Calvados apple purée
    • 50 ml calvados 
    • 100 ml clear apple juice
    • 20 gm caster sugar
    • 2 Granny Smith apples, diced
    • 10 g butter
  • Grilled vegetables
    • 8 small leeks, trimmed, washed well
    • baby corn
    • turnips
    • baby golden beets
    • 40 ml extra-virgin olive oil
  • To taste:
    • smoked sea salt

Cooking Method

  1. Pork Chops
    1. Heat butter in a small saucepan over medium heat, add shallot and ginger, stir occasionally until tender (2-3 minutes), add stock and pepperberries, simmer until a thick paste forms (2-3 minutes). Cool, brush onto pork cutlets and marinate for 1 hour. Grill cutlets, turning occasionally, until just cooked through (5-6 minutes), rest for 5 minutes
  2. Calvados apple purée
    1. Meanwhile, for Calvados apple purée, simmer Calvados in a saucepan over medium-high heat until reduced by half (1 minute), add apple juice and sugar, simmer until reduced by half (2-3 minutes). Add apple and butter, simmer until apple breaks down (5-6 minutes), then process in a food processor to a fine purée. Return to pan, cover and keep warm.
  3. Grilled vegetables
    1. For grilled vegetables preheat a griddle pan pan over high heat. Wrap vegetables in foil and griddle pan, turning occasionally, until tender (6-8 minutes). Remove foil, brush with extra-virgin olive oil, season to taste with smoked sea salt and char-grill until marked (1-2 minutes). Keep warm.