Barbecued pork chop with apple and endive
Item 1 of 1
- medium
- 4
- 3 hours
This magnificent barbecued pork chop recipe from Marcus Wareing is a wonderful combination of tastes and textures. Barbecued pork chops share the stage with tenderly cooked ribs coated with homemade barbecue sauce. Serve with endives and apple purée, as well as a good stash of napkins.
First published in 2015
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Ingredients
Metric
Imperial
Pork chops and ribs
- 4 pork chops, brined in a 5% brine, (5g salt per 100ml of water) for one hour
- 1 rack of pork short ribs
- 2 shallots
- 1000ml of apple juice
- 1 knob of fresh ginger
- 1 red chilli
- 2 garlic cloves
- 1/2 tsp coriander seeds
- 1 star anise
- 1 cinnamon stick
- 1 tsp allspice powder
- 1 tbsp of peppercorns
- salt
- pepper
Barbecue sauce
- 140g of ketchup
- 1 tsp black treacle
- 1 tsp Worcestershire sauce
- 1 tbsp of wholegrain mustard
- 1/2 tsp sweet smoked paprika
- 1/2 tsp hot smoked paprika
- 1 dash of Tabasco
- 1/2 lemon, juiced
- 1 garlic clove, finely chopped
- 1 pinch of salt
- black pepper, freshly ground
Apple purée
- 2 Braeburn apples
- 2 tbsp of honey
- 3 sprigs of lemon thyme, leaves picked
- 1 tbsp of vegetable oil
Endive
- 2 white endive
- 100ml of chicken stock
- 1 knob of butter
SAVE RECIPE
Equipment
- Barbecue
Method
1
Begin this barbecue pork recipe by making the sauce. For the barbecue sauce, combine all the ingredients together and mix well. Set aside
- 140g of ketchup
- 1 tsp black treacle
- 1 tsp Worcestershire sauce
- 1 tbsp of wholegrain mustard
- 1/2 tsp sweet smoked paprika
- 1/2 tsp hot smoked paprika
- 1 dash of Tabasco
- 1/2 lemon
- 1 garlic clove
- 1 pinch of salt
- black pepper
2
For the apple purée, preheat the oven to 165°C/gas mark 3.5. Cut the apples into quarters and lay on a baking tray, cover with the honey, lemon thyme and oil. Place the baking tray in the oven and cook until the apples are golden
- 2 Braeburn apples
- 2 tbsp of honey
- 3 sprigs of lemon thyme
- 1 tbsp of vegetable oil
3
Transfer the apples to a blender and blend into a purée. Pass through a fine sieve and set aside in the fridge
4
For the ribs, place all the spices, peppercorns, shallot, garlic and apple juice in a pan. Bring to the boil. Once boiling, reduce to a gentle simmer and add the ribs. Cover and cook over a low heat until the meat is tender, approximately 2 hours
- 1000ml of apple juice
- 1 knob of fresh ginger
- 1 red chilli
- 1/2 tsp coriander seeds
- 1 star anise
- 1 cinnamon stick
- 1 tsp allspice powder
- 1 tbsp of peppercorns
- 1 rack of pork short ribs
- 2 shallots
- 2 garlic cloves
5
Once the meat is tender, remove from the stock and set aside. Bring the stock to the boil and reduce to the consistency of a syrup, add to the barbecue sauce
6
Cut the ribs into single bones and use a pastry brush to coat the bones in the barbecue sauce. Set aside
7
Preheat the oven to 180°C/ gas mark 4. Cut the endive into quarters lengthways and sear in a pan with a knob of butter until well coloured. Add the chicken stock and transfer to the oven and cook for 6-8 minutes or until tender, do not turn the oven off
- 2 white endive
- 100ml of chicken stock
- 1 knob of butter
8
Heat a grill or light a barbecue. Season the pork chops with salt and pepper and grill on both sides until golden brown all over, the chops are best served slightly pink in the middle. Allow to rest
- salt
- pepper
- 4 pork chops, brined in a 5% brine, (5g salt per 100ml of water) for one hour
9
Warm the ribs in the oven along with the apple purée. Serve the ribs and apple purée with the grilled pork chops and endive
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