Grilled pork chop with honey shallots and root vegetables
This grilled pork chop with honey shallots and root vegetables is a real eye-catcher. The honey gives the dish a sweet note and the root vegetables round it off nicely. Enjoy your meal!
Preparation time 20 minutes
Cooking time 50 minutes
Ingredients
Ingredients for 4 portions
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
- 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.
- 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.
- 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.
- 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.
- To serve, cut the chops, top with shallots and garnish with root vegetables.
