Barbecued pork chops with fresh herbs
Another aide-memoir now we've made such a success of barbecuing these lovely big pork chops from Russell's butchers of Upwell.
We use the instant-light bags of charcoal and find them perfect. They are a little more expensive than pure charcoal but so much less hassle.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Two large pork chops (steaks) from Russell's butchers of Upwell (if you are lucky enough to live nearby!)
- 1 can of Fanta
- 2 tablespoon Taste Sensation Taste Sensation fajita seasoning
- 1 large onion
- A huge handful of fennel leaves
- A huge sprig of sage leaves
Mise en place
- Rub the pork steaks with the fajita seasoning
- Place in a Large lock and lock box and pour the tin of Fanta over the meat
- Leave to marinade for 24 hours, turning now and then if you get the chance
Method
- Light all four corners of the instant light barbecue coals
- Leave for 25 minutes or until the flames die down and the coals turn white
- Raise a grill on tin cans or containers so the heat is not so intense
- Chop the onions into rings and place on the Le Creuset grill pan
- Lay the fennel and sage leaves to make a bed for the chops
- Drain the chops and place on the herbs so the rind hangs over the edge of the pan (if you like your crackling 🙂)
- Barbecue for about an hour and a half turning now and then
- BE CAREFULL - If you've not raised the grill tray as I did, you WILL burn the chops!!
Pork steaks laid on the herbs and raised up higher than normal so they do now burn or overcook
A thick bed of herbs over the top on a large chopped onion, on a Le Creuset grill pan
Coals white hot and ready with my raised grill
Light all four corners of the instant heat barbecue coals and leave for 25 minutes
Serving suggestions
Serve with a potato salad and a green salad with tomatoes
Chef's notes
This was just about the most perfect way to barbecue pork steaks!
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