Pork chops with a chilli and garlic cream sauce cooked on the Weber Spirit II E-310 gas BBQ
Elevate a plain grilled pork chop with this creamy piquant sauce
We all cook plain grilled pork chops on the BBQ so why not elevate them with this chilli and garlic cream sauce and cook them in the skillet. You may find that you have to adjust the amount of chilli as in the video we used ¼ of a teaspoon but it wasn’t enough so in the recipe I’ve increased it to 1 teaspoon, but if you like a good kick of heat then you may find that you need more. Richard Holden and Ian Hodgett from The Barbecue Shop here in store take you through the various stages and it really is a lot easier than you think, admittedly not as easy as just throwing a pork chop on the grate and turning it over, but so much more tasty and worth the effort.
- 4 thick pork chops
- 2 tbsp plain flour
- 2 teasp garlic powder
- 1 teasp chilli powder
- 2 medium onions; finely chopped
- 2 tbsp butter
- 12.5fl oz (360ml) chicken stock
- 2fl oz (60ml) double cream
- rapeseed oil
- sea salt
- fresh ground black pepper
- fresh parsley; chopped, to garnish
Season the pork chops with the salt and pepper then mix together the flour, garlic and chilli powder, then use the mixture to coat the chops. Reserve some of the flour mixture.
Pre-heat the BBQ to an indirect medium heat and pre-heat the skillet; don’t forget that the skillet will reach a temperature about 50C higher than the BBQ thermometer shows. Add the oil and cook the pork chops on each side until they are golden, about 3 – 4 minutes each side. Remove from the skillet and place on the grate in an area of indirect heat to continue cooking.
Reduce the heat and add more oil to the skillet if necessary. Cook the onions, with a little seasoning, until they are caramelised, about 15 minutes.
Add the butter and once melted sprinkle in a little of the flour mixture and cook for a minute.
Add the chicken stock and cream, stirring continuously, then simmer until it has thickened.
Return the pork to the skillet and continue cooking over a low heat until they have reached an internal temperature of 75C; check this with the Weber Instant Read Digital Thermometer.
Try serving with roast baby potatoes and asparagus spears, in season, grilled directly on the cooking grate. If asparagus is out of season try grilled bell peppers instead.