Barbecued pork chops with sage

Barbecued pork chops with sage

Total: 55 min. | Active: 25 min.
gluten-free
Nutritional value / person: 596 kcal
, Fat: 42 g
, Carbohydrate: 7 g
, Protein: 45 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Onions

2 red onions, cut into wedges
4 tbsp water
1 tbsp olive oil
¼ tsp salt

Pork chops

4 pork chops (each approx. 200 g)
400 g courgettes, cut into slices approx. 5 mm thick
2 tbsp olive oil
1 ¼ tsp salt
a little pepper

Sage & onion butter

50 g butter
½ bunch sage
1 organic lemon, zest peeled with a peeler, use all of the juice
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Utensils

For a grill or aluminium tray without holes

How it's done

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Onions

Place the onions, water and olive oil in the grill tray, mix, season with salt.

Charcoal/gas/electric grill

With the lid down, cook the tray of onions over/on a medium heat (approx. 200 °C) for approx. 20 mins. until soft. Remove the onions from the barbecue, set aside.

Pork chops

Take the meat out of the fridge approx. 30 mins. prior to cooking. Brush the pork chops and courgette with oil, season.

Charcoal/gas/electric grill 

Grill the pork chops over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side. Grill the courgette alongside for approx. 2 mins. on each side. Place the pork chops and courgette on a platter, cover the chops and leave to rest for approx. 5 mins.

Sage & onion butter

Add the butter, sage, lemon zest and lemon juice to the onions in the grill tray. Return to the barbecue. With the lid down, melt the butter until it foams and smells nutty, spread on top of the pork chops and courgette.

Good to know
Serve with: Fregola sarda

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