Wednesday 21 March 2018

Barbecue Pork with Sage and Garlic

Kevin DUndon

Pork often causes problems for people when it comes to cooking. Sometimes it can be dry, and there's a fine line between cooked and overcooked pork, when it becomes dry and tasteless.

This recipe is a great way of cooking items such as pork chops or even pork fillet. Alternatively, the pork could be diced up and put on to skewers and barbecued.

you will need

3fl oz/75ml oil

3 tbsps balsamic vinegar

1 tbsp sage, chopped

4 cloves garlic, chopped

Grated zest of one lemon

6 pork chops

1Mix together the oil and the balsamic vinegar in a large bowl. Add in the chopped sage, garlic and the lemon zest and mix well.

2Place the pork chops into the marinade and allow to marinate for at least three to four hours, but longer if time allows. Pork is a meat that can take a lot of flavour, so don't be afraid to infuse overnight.

3Meanwhile, pre-heat the barbecue. Place the pork chops directly on to the barbecue and allow to cook for a few minutes on either side. Try not to move the pork prematurely so as to allow it to get a nice charred effect on each side.

4When you have seared it on each side, move the pork to a cooler side of the barbecue and allow it to continue cooking for approximately five to six minutes more. Make sure that the pork is cooked right through to the centre -- cut it with a sharp knife to check.

Serve immediately with some boiled new potatoes.

Irish Independent

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