PREPARATION IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Cast Iron Grid, to 180°C.

Peel and finely chop the garlic to prepare the chutney. Peel and chop the onions. Peel the apples, remove the cores and cut the fruit into cubes.

PREPARATION

Place the Cast Iron Skillet on the Cast Iron Grid. Melt the butter in the pan and briefly fry the garlic.

Add the apple cubes and the onions together with the white wine vinegar, the brown sugar, the mustard and thyme. Leave the chutney to simmer for approx. 40 minutes; stir every now and then, closing the lid of the EGG after each action.

Take the skillet out of the EGG and remove the sprigs of thyme. Remove the grid and the convEGGtor and replace the grid. Heat the EGG to 230°C. Rub the pork shoulder chops with olive oil.

Place the pork chops on the grid and grill for approx. 1 minute. Give the meat a quarter turn and grill again for 1 minute to create a nice grill pattern. Turn the pork chops over and grill again for 2 x 1 minute.

Remove the pork chops from the EGG and cover loosely with aluminium foil. Leave to rest for 5 minutes at room temperature. Meanwhile, ladle the chutney into a jar or bowl and garnish with mustard cress, if so desired.

Sprinkle black pepper and fleur de sel on the pork chops and serve with the apple-onion chutney from the Big Green Egg.

Tip
Combines well with a fresh salad with lamb’s lettuce, beetroot and horseradish, or something similar.