for 4 person

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

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.

Show complete recipe