Alte Wutz – Dry Aged Pork Chop

• 1 pork chop
with approx. 800-1000 g
• fresh lemon zest
• some horseradish, freshly grated
• 7 pepper mix (e.g. from Culinarico)
• freshly cut, mixed
Herbs (e.g. thyme, tarragon,
Oregano, sage)
• Pepper
• Salt

For the grilled vegetables:
• 120 g each of red and yellow peppers
• 1 red onion
• 100 g courgette
• 80 g fennel
• 100 g eggplant
• 30 g spring onions
• 12 ml olive oil with lemon
• 1 freshly cut branch each
Thyme, tarragon, oregano
• coarse sea salt.

For the grilled vegetables, clean and wash the different vegetables and cut them into 2-3 cm diamonds, dice the onion. Grill either in a grill pan or on the plancha at medium heat for 6-10 minutes. After cooking, mix with the olive oil and herbs and season with coarse sea salt.

Take the meat out of the fridge about 30 minutes before grilling and pat it dry. Do not oil or salt it before grilling; the meat should be grilled naturally so that the full flavor of the meat can develop.

Prepare a grill with a lid for direct and indirect grilling. First grill the meat indirectly at around 100° C until a core temperature of 54° C is reached. While you are doing this, put the herbs on the meat and massage them in gently. Now grill the meat briefly at a high heat (250-300° C), then cover and let it rest for 5 minutes.

To serve, cut the meat across the grain and season with lemon zest, salt, pepper and freshly grated horseradish. Serve with the grilled vegetables.

FIRE&FOOD Issue 2-2016