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BBQ Mexicali Butterfly Pork


  • 4x 100% NZ __pork chops, thick cut and butterflied
  • 2 tbsp canola oil
  • 1x red capsicum, sliced and chopped
  • 1x onion, cut in ½ and finely sliced
  • 1x red chilli, seeded and finely diced
  • 2 cups frozen whole sweetcorn kernel
  • 400g diced tomato (tinned)
  • Salt and pepper to taste
  • ¼ cup sweet chilli sauce
  • 3 tbsp soft brown sugar
  • 1 tbsp canola oil for sauce
  • Coriander and whole red chilli for garnish


Step 1

  • Heat the canola oil in a saucepan and sauté diced capsicum, onion, and seeded chilli until the onion turns opaque.
  • Add the brown sugar and dissolve through the mixture.
  • Fold through frozen sweetcorn, diced tomato, and sweet chilli sauce. Gently stir until the corn is hot, place in a bowl and cover to keep warm.

Step 2

  • Heat the BBQ griddle until hot, brush the butterflied __pork chops in oil and place carefully down.
  • Palliard the chops (sear lines), changing the angle after 4 minutes on one side.
  • Carefully turn the chops over and repeat the process.

Step 3

  • Allow the chops to rest for 10 minutes (cover with foil away from the heat).
  • Spoon the sweetcorn kernel mix to the side of the plate.
  • Layer butterflied chops on the mix and garnish with fresh coriander and red chilli.

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