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Succulent Pork Chops
I have had these Iberico Bellota Pork chops before, which were ordered from Fine Foods Specialists. I was really impressed the first time we had them so ordered them again, not really having a recipe in mind for them.
Over the past couple of years, we have done a lot of the ‘eat-at-home’ boxes. One of our favourite companies to order from is Home-X. We had a meal recently that had Chicken Wings with a Gochujang Glaze, which we both loved, so I thought a similar glaze on the Pork Chops would work well.
Preparation and Cook
This was quite a straightforward cook. I always take the meat out of the fridge about an hour before I want to start cooking to bring it up towards room temperature.
Once I lit the BBQ I started making the Gochujang Glaze. This was done over medium-low heat gradually adding the ingredients and slowly reducing them into a lovely glaze.
For the cook, I used the SNS Kettle. I really love this BBQ. The ‘Slow ‘n’ Sear’ can be used to easily create 2-zone cooking, and I used the raised grate to cook the chops over the direct zone, so there was a little space between the coals and the meat. I took the chops to around 55°C before applying the glaze. There is fairly high sugar content in the glaze, so I didn’t want to add too earlier as it would burn.
I also cooked some Tomagashi New Potatoes cooked in Duck-fat. These were simply par-boiled and then cooked in the Duck-fat (and salt), using the Lodge cast-iron skillet. Towards the end of the cooking, I gave them a sprinkling of the Tomagashi spice – worked really well.
The Iberico Bellota Pork Chops were amazing. I took them off when they were around 65-70°C and allowed them to rest for 2-3 minutes. They were so succulent it was unreal. The Gochujang Glaze was sweet with a hint of spice but didn’t overpower the pork, which was exactly what I was looking for. Another keeper here!!! I also think the glaze would well on Chicken Wings.
Iberico Bellota Pork Chops with a Gochujang Glaze
- 2 Iberico Belotta Pork Chops
- 2 Garlic Cloves (minced)
- 1 thumb Ginger (grated)
- ¼ cup Gochujang Sauce
- ⅛ cup Mirin
- ⅛ cup Light Brown Sugar
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce (Dark)
- 2 tsp Rice Wine Vinegar
- 1 tsp Fish Sauce
- 1 tbsp Rapeseed Oil
- 1 tbsp Sesame Seeds
- Get your Pork Chops out of the fridge and place to one side then start making the glaze.
- Add the Rapeseed Oil to a saucepan on a medium-low heat, then add the Garlin and Ginger and cook for a couple of minutes.
- Next, add all the other ingredients and mix well. Keep the saucepan on a medium-low heat and occasionally stir. The glaze will gently reduce.
- Prepare your BBQ and when ready to cook, place the Pork Chops on the direct zone. Mine were quite thick so I cooked for around 5 minutes before turning them over.
- When the internal temperature of the Pork Chops is at around 55-60°C, brush one side with the Gochujang Glaze. Cook for another couple of minutes and then flip and apply another coating of the glaze.
- Keep an eye on them as the glaze will burn, so you want to try to avoid this. If the chops start to burn, move them to the indirect side of the BBQ. I only applied one coating of the glaze but you could do more.
- Once you have finished coating with the glaze put it back on a low heat.
- When the Pork Chops hit 65-70°C internally, take them off and let them rest for a few minutes. I usually wrap in foil.
- Finally, plate them up and give them a liberal brushing of the glaze and sprinkle with sesame seeds. Enjoy!!!