FOR THE BULKHEADS

• 300 g shallots
• 4 tbsp honey
• A few sprigs of thyme
• Juice of 1 lime
• Salt from the mill
• Ground pepper

FOR VEGETABLES

• 600 g mixed root vegetables,
• z. E.g. carrots, parsley root,
• Parsnips
• 2 tbsp vegetable oil
• ½ tsp coarse sea salt
• Juice of ½ lime
• ½ tsp brown cane sugar

FOR THE CUTLET

• 4 pork chops, approx. 250 g each

EXTRAS

• Vegetable oil for greasing the grill grate

Preparation

1. Peel and halve the shallots. Pluck the thyme from the stalks. Place the shallots, thyme, honey and lime juice in a pan and season with salt and pepper. Cover with baking paper and simmer at a low temperature for 15-20 minutes. Stir occasionally.
2. Clean the vegetables, cut lengthwise into wedges, mix with the other ingredients and vacuum-seal in the container. Marinate for approx. 20 minutes at room temperature.
3. Preheat the grill to 300 °C with the lid closed. Season the chops with salt and pepper. Grease the grill rack with oil and grill the meat on the boost zone for 3-4 minutes. Grill the vegetables by eye until a pattern appears. Turn occasionally.
4. Then reduce the heat to 160 °C and grill for a further 5-6 minutes. Insert the core temperature probe and set the desired target temperature (optimum core temperature approx. 58-62 °C). Leave the meat to rest for a further 5 minutes without heat. Grill the vegetables until al dente.
5. To serve, cut the chops, top with shallots and garnish with root vegetables.