Pork chop with apple slaw and salad cooked on the Weber Go-Anywhere BBQ

How To Grill Pork Chops With Apple Slaw On The Weber Go Anywhere Charcoal BBQ

Perfect picnic food for those long, warm summer evenings

This quick, easy pork dish is perfect for cooking out and about, the apple slaw can be made in advance and the salad made in minutes, the pork chops are cooked simply and there you have a lovely light supper dish to enjoy on the beach or the lake shore. Richard Holden, top UK BBQ chef, and Ian Hodgett from The Barbecue Shop her in store show just how simply you can elevate your BBQ cooking from the mundane to the sublime. The BBQ used is the Weber Go-Anywhere charcoal; just remember to dispose of your coals responsibly, let them cool then take home in a spill-proof container.

 

 

  • pork chops
  • sea salt
  • ground black pepper
  • rapeseed oil

Salad

  • rocket
  • goats cheese (Andalucia); broken into pieces
  • walnuts
  • snapped baby asparagus
  • extra virgin olive oil

Assemble the rocket, goat’s cheese, walnuts and asparagus then drizzle with a little olive oil.

Apple slaw

  • dessert apple; thinly sliced
  • white cabbage; thinly sliced
  • whole grain mustard
  • good quality mayonnaise

Combine all the ingredients. Make in advance to allow all the flavours to amalgamate.

Pre-heat the BBQ, smear the chops with a little rapeseed oil, don’t use olive oil as it burns quickly, and season on both sides with the salt and pepper. Place the chops onto the grill and cook on the first side until they easily release from the grill, if they stick just give them a few more seconds. Cook on the second side and leave to rest for 5 minutes. Check that they are cooked through, without being over-cooked, by using a digital temperature probe; once they reach 75C (167F) they are ready to come off, any longer and they will start to dry out. If your pork is from a local butcher and has provenance and reared in high welfare conditions you can cook it to a lower temperature so that it is still a little pink inside.

Serve with the goat's cheese salad and apple slaw.

Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas