Never let it be said that we do not have ways of making you (cook your) pork! This gorgeous recipe takes the humble pork chop to the next level by marinating it in our smoky BBQ Sizzler blend, then serving it with a sauce with a real punch. Diavolo sauce is common in French and Italian cookery, and there are a few variations. Here we take advantage of our gorgeous Arrabbiata blend, which combines the punch of peperoncino chilli and the kick of garlic along with with basil and parsley, mellowed out with butter and a lick of cream (feel free to use yoghurt if you want a slightly less decadent dish!) Serve your chops with some new potatoes and a plain veg such as French beans or broccoli.
Prep Time: 20 minutes Cook Time: 30 minutes
01.
Ingredients
1 large, top quality Pork Chop per head
BBQ Sizzler blend
2tbs Butter
2tbs Olive Oil
1 small red onion, finely chopped
1 glass Dry White Wine
1tbs Arrabbiata blend
2tsp Aleppo pepper flakes
1tbs Flatleaf Parsley, chopped
50ml Cream or Yoghurt
02.
Method
First rub your pork chops with the BBQ Sizzler blend and 1tbs of the olive oil, and leave to rest for an hour or two. Then heat a heavy frying pan (or get the barbie fired up), and add the rest of the olive oil. Cook the pork chops to your liking, making sure the outside is nice and seared. Remove the pork chops from the pan to rest.
Next for the sauce. Add the butter to the pan in which you have cooked the chops and melt, being careful not to burn it. Add the red onion, the Arrabbiata blend and the Aleppo pepper and stir for 1 minute, then add the white wine. Turn the heat up and boil up the pan until the wine has reduced by half, stirring all the time. Finally add the cream or yoghurt, keeping the heat high and still stirring all the time, until the sauce is well mixed and has thickened. Return the chops to the pan for a minute, then serve.
