Grilled Pork Chops with Tennessee Mopping Sauce
Ingredients:
4 x 200g shoulder steaks
½ teaspoon mustard powder
1 teaspoon salt
1 teaspoon smoked paprika
2 tablespoons oil
Method:
Rub the pork with the mustard, salt and paprika, brush with oil and place on grill.
Seal off for a couple of minutes each side then move to a cooler part of the grill.
Brush frequently with the mopping sauce.
Turn the meat as well until cooked through and well glazed.
Keep about a quarter of the glaze for the squash.
Tennessee Mopping sauce
Ingredients:
200ml cider
100ml cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
Method:
Place the cider and vinegar in a pan and boil for 10 minutes.
Whisk in the Worcestershire sauce and hot sauce.
Barbecued butternut squash, kale and corn on the cob
Ingredients:
1 butternut squash
150g large kale heads, stalk removed
Corn on the cob
Oil for brushing
Quarter of the cider mop
Method:
Cut the squash in half lengthwise and then cut the round bit in half.
Scoop out the seeds and peel. Cut into wedges.
Peel the remaining squash and cut into discs – roughly the same thickness as the wedges.
Cook in boiling salted water until just done, drain on kitchen paper and brush with oil.
Place on the grill and seal off then brush with the mop and turn until well glazed.
Brush the kale with oil and place on the grill.
Brush with the mop for a couple of minutes or until wilted.
Serve the pork sliced with the squash and kale on the side.
