Bob Hart's Pork Chops

Pork is the prince of barbecue meats, so today we will look at another, quite different way of preparing it, with a terrific sauce.

The sauce is romesco – simply prepared by blending ¾ cup roasted and peeled red capsicums with 1/3 cup blanched and lightly roasted almonds, 1tbs tomato ketchup, 1tbs EV olive oil, 1tbs lemon juice, 1tsp chopped garlic, ½ tsp sweet paprika, a pinch of salt and a pinch of cayenne. Blend until smooth, check to ensure it is salty enough, and put to one side.

Fire up the barbecue for direct cooking. Soak some hickory chips for adding to the charcoal of placing in your smoke box when you are ready to cook.

Buy four thick slices of boned pork loin, 2-3cm thick and, cutting in from the side with the fat layer, slice almost (within 5mm of so) through and open out to butterfly. Then, place between two layers of plastic wrap and pound until less than 5mm thick. Oil with EV olive oil and season with salt and pepper.

Trim a couple of bunches of spring onions, oil and season, and grill over direct heat until slightly charred on all sides. Remove. Then, add the hickory, let the smoke build and cook the flattened pork – three minutes on the first side and one minute on the second. Remove to warm plates and serve with a generous dollop of the romesco sauce and a quarter of the grilled spring onions.