Grilled pork chop with homemade ajvar
A juicy pork chop, grilled on the bone, can be at least as delicious as a steak – especially when it gets an extra flavor boost thanks to the miso...
- Serves: 4 persons
Ingredients
- 2EL light miso paste
- etwas water
- 4pork chops on the bone, well marinated
- 2eggplants
- 3red peppers
- 1shallot
- 3garlic cloves
- salt
- a little sugar
- olive oil
- cayenne pepper
- argula for garnish
Instructions
Step 1
Mix the miso paste with 1 dash of water and rub evenly over the chops. Leave to marinate overnight in the fridge.Step 2
Grill the eggplants directly – they may blacken a little. Grill the peppers on all sides and then remove the seeds. The seeds should be removed thoroughly, as they can make the ajvar bitter.Step 3
Cook the shallot in its skin indirectly on the grill and, when it is soft, squeeze it out of the skin. Now puree the eggplant, peppers, shallots and finely grated garlic cloves in a kitchen blender. Season to taste with a little sugar, salt, cayenne pepper and a squeeze of lemon juice. While blending, mix in a little olive oil until the desired consistency is achieved.Step 4
Dab the chops well so that there is no miso marinade left on them (it burns quickly on the grill). Allow to brown over a direct heat and then finish cooking over an indirect heat until they have reached a core temperature of around 60 °C.Step 5
Spread the hot ajvar on a plate. Marinate the rocket with olive oil and salt, arrange the chops on top and serve.Don't miss out!Sign up now for our newsletter.