Crispy skin pork chop cooked on the new @WeberBBQAusNZ Genesis.

I had a seriously good pork chop at Bessie’s in Surry Hills and wanted to do my own take on it using a different technique to really get the skin crispy. I’d had some pickled pinecones from Noma, Copenhagen and turned them into a version of ketchup to go with it. I know pickled pinecones are a rare ingredient so you can make it with pickled walnuts instead.

Pork Chop with Pinecone Ketchup
Ingredients
2 pork chops, skin on
1 tbsp olive oil
Sea salt, for seasoning
100g candied mini pine cones in syrup (or pickled walnuts)
2 whole cloves
50g tamarind paste
80ml (⅓ cup) apple cider vinegar
2 brown onions, chopped
5 cloves garlic, finely chopped
1 green apple, peeled and diced
50g brown sugar
200ml water
50ml worcestershire sauce
Peach salad
4 peaches, halved and seeded
1 tbsp olive oil
Sea salt, to season
60g mixed leaf lettuce
½ bunch basil leaves
125g stracciatella cheese
Aged balsamic vinegar, to serve
Method
Step 1: Prep the chops
Using a sharp knife, score the fat cap and the skin in 5mm (0.2in) slits. Slice the fat cap and skin layer away from the curved ends of the bone, leaving it just attached in the middle.
Sit the chop skin side down on a board so the skin and fat is flat. Thread two metal skewers through the fat layer of each chop from one end, then a third skewer from the other end. This will keep the skin flat when grilling.
Drizzle the chops with the oil and season with salt and white pepper on both sides.
Step 2: Make the pinecone ketchup
Combine the pinecones, cloves, tamarind, vinegar, onions, apples, sugar and water in a saucier or large saucepan. Season with salt and pepper and place over medium-high heat and bring to a boil, stirring.
Reduce the heat to medium and simmer for 8-10 minutes, stirring occasionally, until the apples and onions have softened and mixture has reduced down to a darker colour.
Stir in the worcestershire sauce and remove from the heat. Transfer the mixture to a blender and process until smooth.
Step 3: Cook the pork
Preheat your BBQ with a lid to 140°C (285°F) only using 1 burner, or preheat your oven to 140°C (285°F).
Place the pork on the resting rack on the other side of the BBQ away from the heat and close the lid. Cook for 40 minutes, or until the internal temperature reaches 65°C (150°F).
Turn the burners up to high heat and place a flat plate over the grill. Place the pork, skin side down, on the flat plate and cook for 10-12 minutes, with the lid down, until you have a golden, crunchy skin.
Turn the chops on their side and cook with a protein press on for 1-2 minutes on each side, until well browned. Transfer to a wire rack over a tray to rest.
Step 4: Make the peach salad
Heat the BBQ grill plates over high heat.
Drizzle the peaches with the oil and season with some salt. Place the peaches flesh side down on the grill and cook for 3-4 minutes, until charred.
Set the peaches aside to cool for 5 minutes. Place the lettuce and basil in a serving bowl and top with the peaches. Dollop with the stracciatella and drizzle with some balsamic glaze.
Step 5: Finish and serve
Slice the pork meat off the bone and carve thinly. Remove the skewers from the skin and chop up into pieces.
Place the bone on a serving plate, then the pork meat back in place around the bone and the crispy skin around the meat.
Add a dollop of the ketchup on the side, then serve with the peach salad on the side.
Recipe notes
Sourcing: Speak to your butcher about supplying pork chops with the Tomahawk bone
Substitutions: candied pinecones are a specialist food item, so if you can’t find them then use a pickled walnut in the syrup.
If you can’t source stracciatella from your local deli, then you can substitute with torn buffalo mozzarella or burrata.

#recipe #bbq #pork

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