BBQ Pork Chops with Sauce Verte a Summer Recipe
The latest dish from the Mirabeau Kitchen is pork chops with Ben’s signature adaptation of a ‘sauce verte’. This is a simple recipe, that works nicely for a Summer BBQ. Even better, you can make the sauce the day before to save time, and if you have any leftover sauce verte, you can keep it in the fridge for a couple of weeks, to use on any other grilled meat or fish.
“I suggest trying this pork dish with a glass of Mirabeau Classic, like our Classic pairs really nicely with aromatic or flavoursome foods. With its raspberry, strawberry and redcurrant aromas, Classic is structured enough to stand up to this dish.” ~ Ben @Mirabeau Kitchen
BBQ Pork Chops with Sauce Verte
Ingredients
- 4 Pork Chops free-range or organic *
- 1 bunch Asparagus with the bottoms, snapped off
Ingredients – Marinade:
- 2 Garlic Cloves sliced
- 1 sprig Rosemary
- 1 sprig Thyme
- 2 tbsp Extra Virgin olive oil
- Black Pepper to season
Ingredients – Spicy Sauce Verte:
- 1 big bunch Parsley roughly chopped
- 1 big handful Basil roughly chopped
- 1 big handful Coriander roughly chopped
- 1 Red Chilli deseeded and finely chopped
- 2 Garlic Cloves crushed
- 1 Shallot finely chopped
- 20 g Dijon Mustard or 10g English mustard
- 8-10 Anchovies roughly chopped
- 2 tsp capers roughly chopped
- 2 tsp Pickled Gherkins pickles, cornichons, roughly chopped
- 30 ml Cider Vinegar
- 30 ml Red Wine Vinegar **
- 80 ml Extra Virgin olive oil
Instructions
- Mix all the ingredients for the sauce verte together in a big bowl. Season, and put in the fridge. This can be done the day before you require it
- Bring a big pan of salted water to the boil, blanch asparagus for 10-20 seconds, then plunge into iced water
- Marinate the pork chops and leave in the fridge for a few hours, or overnight if possible
- Take the pork out of the fridge 40-60 minutes before you want to cook it. Season generously with salt and cook over high heat on the BBQ. Alternatively, you can cook it on high heat in a frying pan – remove any bits of marinade that may burn (garlic, rosemary etc.)
- After a couple of minutes on the first side, look at the colour of the meat to see if they’re ready for turning – the meat should be a light golden brown. When the colour is even on both sides, take them off the heat and rest for five minutes
- Char the asparagus on the BBQ or in a frying pan
- Place pork chops on a bed of asparagus on a sharing plate, and drizzle with sauce verte
Notes
Other Pork Recipes:
With Drinks:
Pork Rillettes a French Classic
Starter:
Pork and Chicken Liver Pâte Tarts
Main Courses:
Pork Tenderloin en Croûte with Porcini Demiglace
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