Ingredients
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
Pork chops
Sage & onion butter
Utensils
For a grill or aluminium tray without holes
How it's done
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.
Serve with: | Fregola sarda |
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