Schwein - September 13, 2022

Dry aged pork chop with bacon-wrapped sweet potatoes and sugar snap peas

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Smoker, gas or ceramic grill

Ingredients

• 2 kg dry aged pork chops
in one piece
• 2 purple sweet potatoes
• 8 slices of bacon
• 1 pack of sugar snap peas
• Salt
• Pepper
• Olive oil
• Rub of your choice

More delicious recipes from Kalle can be found in FIRE&FOOD!

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preparation

➊ The day before, make diamond-shaped cuts into the fat layer of the pork chop. Then rub all sides vigorously with the rub. Wrap the meat in cling film and allow the rub to soak in overnight.

➋ The next day, place the chop in the smoker at 130 °C for 4 hours (you could also use a gas grill or ceramic grill).

➌ In the meantime, cook the sweet potatoes until done and allow them to cool. Then halve them, cut them into wedges, wrap them in bacon and grill them on the plancha until crispy on all sides.

➍ Grill the sugar snap peas in olive oil on the plancha and season with salt and pepper.

➎ Cut the meat and arrange everything nicely on 4 plates.

Recipe by Kalle Drews
“Meat is my vegetable” is not just a saying for Karl-Heinz Drews aka Kalle, but a real passion. As a trained chef and master butcher, he is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. internationally.

Recipe first published in FIRE&FOOD Magazine 03/2022