I love a good Pork Chop and I believe it’s too underrated in my opinion. So I’m here to convince you that Plum Paste Pork Chops are the next big BBQ trend. No more boring old school style pork chops. No! We need new flavors.This Plum Paste Grilled Pork Chop is going to bring back the porkchop and give it a whole new name in the world of BBQ.
- 600 grams Porterhouse pork chops
- 3 tbsp slivovitsj plum alcohol
- 3 tbsp japanese plum paste
- 2 tsp flaky finnishing salt
BBQ Pork Rub
- 1 tbsp salt
- ½ tbsp tumeric powder
- ½ tbsp onion powder
- ½ tbsp cumin powder
- ½ tsp cinnamon powder
- 1 tsp garlic powder
- I'm starting this recipe with cutting out 2 big porterhouse pork chops out of my dry aged pork back leg. If you can't find a porterhouse pork chop with a thick fatcap like this you can always ask your butcher. I want to note that it's oke if you don't have a dry aged pork chop for this recipe. But if you want to experience the exact recipe that i did then watch my video down below.
- The first thing that i'm doing is grabbing that plum paste and a brush and brush on a thin layer of plum paste onto the sides of the pork chop. Avoid doing the fatcap side.
- The next step is creating a rub with 1 tbsp of salt, ½ tumeric powder, ½ onion powder, ½ cumin powder, ½ tsp of cinnamon powder and 1 tsp of garlic powder.
- Put that in a sprinkling jar ( i create my own out of a nutella jar with wholes in the cap). and start seasoning the sides on top of that plum paste.
- Grab some flaky salt in your hands en push it on the fat cap so that it sticks. This will help the fat to render down and that's exactly what you want with good pork fat like this.
- Fire up your napoleon by turning on 2 burners on one side. Now you created a direct and an indirect side to cook on.
- Place your steaks on the opposite side of the burners straight up on the grill grate and let them cook untill you reach a internal temperature of 65 degrees celcius with the lit closed.
- Let them rest on your cutting board for 5 minutes and fire up the napoleon sizzle zone. If you don't have a sizzle zone try creating a direct heat zone.
- Do a final MAX 2 minute sear on both sides.
- Add some of that slivovitsj on top and do a little flambé
- Let the alcohol burn away and let them rest for 5 more minutes on your cutting board. Now you can finally slice into that beautifull juicy pork chop.
Calories: 574kcalCarbohydrates: 26gProtein: 66gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 201mgSodium: 3698mgPotassium: 1253mgFiber: 2gSugar: 15gVitamin A: 33IUVitamin C: 4mgCalcium: 60mgIron: 4mg
Tried this recipe?Let us know how it was!
Big thanks to Napoleon for sponsoring this post.
Please return the favor by visiting their website.