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Thursday May 24, 2012

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Bob Hart's BBQ Pork Chops

Posted by: Bob Hart | 1 December, 2009 - 5:12 PM
BBQ Pork Chops

Pork chops should be basic barbecue fare. But there are so many pitfalls involved in cooking them that they’re not _ they’re a worry. To often, and too easily, they are tough and dry after a stint on the grill. But, there are ways around the problem. There always are…

There are a few tricks to cooking thick, classic, pork chops, the ones with the skin attached, that can make them wonderful. But the first thing you have to do is recognise there is a problem, and address it.

The solution emerges with two levels of cooking: first, a gentle indirect roasting to cook them through, then a final, fierce grilling after a sweet glaze has been applied. Here’s how:

Make your glaze by mixing ½ cup tomato sauce, ¼ cup   molasses, 2tbs Worcestershire sauce, 2tbs Dijon mustard, 2tbs cider vinegar and 1tbs soft, brown sugar. Bring to a simmer in a small pot and cook, gently, for about five minutes to form a glaze. Put to one side, and have a silicon brush handy to brush it on the chops. Cut the skin on the outside of the chops through with a sharp knife at 4cm intervals to stop them curling.

Pre-cook the chops: you do this by standing them, at right-angles to the grill over the coolest part of the cook top (the centre of a Weber kettle set for indirect cooking, or over the centre burner that has been turned off if you are using a gas grill). You can stand them this way if you put them together on a preparation board, bone ends down, chops at right-angles to the board, and skewer them together in groups of three or four. By using two or even three long, metal (flat if possible), skewers and spacing the chops apart slightly, you can skewer them in a way which allows them to stand on the grill, side by side. Think about it…

Cook them for 20-30 minutes in the indirect heat, standing. Then, lift them from the grill, turn on all burners to full heat, drop the hood, remove the chops from the skewers, brush them with the glaze and return them to the hot grill to sear for about 2 minutes a side. And that’s it. Tasty, tender, moist pork chops.

 

Bob Hart's Tasty Recipes

Bob Hart Did you miss one of Bob's great recipes? Never fear, they are here! Bob is heard on the Afternoons program with Denis Walter and he also joins Tom Elliott on the Weekend Break every weekend.  View the full recipe directory by clicking Bob's image on the right.

Blog comments Your Say

  • Hi

    I heard on the afternoon programme someone talking about a BBQ Class held somewhere near Hawthorn I thought. I was wanting to get details for a christmas present for my husband

    Dale Sunday 12 December, 2010 - 2:14 PM

  • Hi Bob could you please let me know the name of the BBQ you were talking about on Saturday afternoon with Tom Elliott. The one about American BBQs. Thank you.

    Rosemarie Sunday 12 September, 2010 - 7:59 PM

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