When simply cooked, whether it be grilled, pan fried or any other method, pork chops aren't the tastiest piece of meat going around. However when prepared correctly and served with a little sweetness their flavour can come alive. One preparation technique that works wonders on most cuts of meat, including pork, is dry brining. Dry brining any meat with salt will result in a juicer, more flavoursome and a more tender meat.
Applying SmokeyQ Chipotle Rub at least 6 hours before grilling allows the salt in the rub to penetrate the meat. The remaining sugar and spices from the rub will stay on the surface of the meat forming that lovely flavoursome crust when grilled. The Chipotle Rub is for the heat seekers. There's traces of chipotle powder, paprika, black pepper and chilli flakes working together for a great balance of heat flavours. This particular rub is very much an all-rounder. Not only is it great on pork but it also works a treat on beef, poultry and seafood.
Grilling fruit caramelises their sugars creating an even sweeter and greater flavour. There's no secret to the preparation... simply cut the fruit in half, remove the pip, brush with oil and grill for two minutes each side. Not only is grilled fruit great alongside meat but it's also amazing as a dessert or in a cocktail.
for the pork and fruit
- 6 pork chops (the thicker the better)
- SmokeyQ Chiptole Rub
- 3 plums, halved and pitted
- 3 nectarines, halved and pitted
- olive oil
- spring onions (scallions) for garnish
for the glaze
- 1/3 cup honey
- 2 tbsp bourbon
- 1/4 cup apple juice
- 2 tsp Dijon mustard
- Lightly brush the chops with mayo and season with the Chipotle Rub for at least 6 hours, preferably overnight.
- Fire up your barbecue to a medium high heat and prepare for direct grilling.*
- Whilst your barbecue is preheating make the glaze by adding all the ingredients to a small pot and simmer for about 8 minutes.
- Grill the chops until the internal temperature of the meat reaches 120f/49c and baste with the glaze. Turn the chops and baste the other side.
- When the internal temperature of the meat reaches140f/60c take off the grill and rest while you grill the fruit.
- Brush the fruit pieces with oil and grill both sides for approximately 2 minutes per side.
- Serve and drizzle the fruit with a little honey and finely chopped scallions.
- Enjoy your honey bourbon glazed pork chops with grilled fruit!
* If you can find pork chops an inch thick or greater you can reverse sear the chops. You can find information on the reverse sear technique in our Reverse Seared Rib Eye recipe.
Photos and recipe by Messy Benches. Visit www.messybenches.com