Barbecued pork chop with apple and endive


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Pork chops and ribs

Barbecue sauce

Apple purée


  • 2 white endive
  • 100ml of chicken stock
  • 1 knob of butter
Begin this barbecue pork recipe by making the sauce. For the barbecue sauce, combine all the ingredients together and mix well. Set aside
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
Transfer the apples to a blender and blend into a purée. Pass through a fine sieve and set aside in the fridge
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
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
Cut the ribs into single bones and use a pastry brush to coat the bones in the barbecue sauce. Set aside
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
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
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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