Freshly cut from the butcher is best, the big one's mine.

1. Two fresh, thick cut, pork chops

2. 6 teaspoons of olive oil

3. 1 teaspoon grated ginger (optional)

4. seasoning  

When shopping for Pork chops, always ask the butcher for fresh cut chops to the size of your liking. Its recommended to buy thick cut pork chops, because they will not dry out during cooking.

The Supermarket sometimes cut off too much fat and you will not have the chance to make crackling (see Method)

Apple sauce

Option 1.

Jar of apple sauce 

Option 2.

Invite the mother in-law, they make the best apple sauce.

 Method

Prepare your barbecue for the indirect cooking method, medium heat.

Mix together items  2, 3 and 4 from the shopping list in a dish.

Dip or brush the mixture on to both sides of the pork chops.

Place chops on the barbecue over the drip try.

Close the lid

Turn the chops after about 20 minutes, depending on the size of the chops and cook for a further 20 minutes

The chops are cooked through, when the juices run clear.

Before serving move the chops to the hot side of the barbecue, stand on their ends, fat side down using tongs and cook a little longer to crisp the fat. If you like crackling. 

If cooking the direct method, the chops will have to be turned continuously to avoid charring.  

Super with garlic bread 

Pork chops in the afternoon sun

  Served with a little hot salad

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