Barbecue Pork Chops, Super with Garlic Bread

Method

Shopping

Barbecue Pork Chops

Prepare your barbecue for the indirect cooking method. (including a drip tray)  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.

If cooking using the direct method (grilling) the chops will have to be turned to avoid charring.  

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) 

Serve

Serve with hot salad, garlic bread and cider.

Try drizzling the chops with a little honey.

When shopping for Pork chops, always ask the butcher for fresh cut chops to the size of your liking.

It's recommended to buy thick cut pork chops, because they will not dry out during cooking.

1: Two fresh, thick cut, pork chops

2: 6 teaspoons of olive oil

3: 1 teaspoon grated ginger (optional)

4: Seasoning 

Apple sauce

Option 1: Jar of apple sauce 

Option 2: Invite the mother in-law, they make the best apple sauce.

Pork chops in the afternoon sun

Served with a little hot salad

Super with garlic bread