Strohsau pork chops
Ingredients
• 2 Strohsau pork chops 400 g each
(2-3 cm thick Dry aged
Pork chops with
rib bones)
for the walnut crust:
• 100g butter
• 1 egg yolk
• 20 g parsley, chopped
• 65 g walnuts, finely chopped
• 50 g breadcrumbs
• some honey
• 1 pinch of sea salt
• Pepper from the grinder
for the pear salad:
• 2 pears, sliced
• 2 large handfuls of rocket
• 2 tablespoons lemon juice
• 2 tbsp pear juice
• 2 tablespoons vinegar
• Sea-salt
• Pepper from the grinder
• 2 tbsp walnut oil
preparation
Take the meat out of the fridge and allow it to reach room temperature. Mix the ingredients for the walnut crust together to form a paste. Set up a grill with a lid for direct and indirect grilling. Cut into the rind and salt it (just the rind). This will make it nice and crispy later. Then grill on the preheated grill for 1 minute per cm of meat thickness. Then spread the walnut paste over the meat and put the "cooking checker" in each chop. Continue grilling indirectly until a core temperature of 65° C is reached. Finally, let the meat rest briefly, carve it and season to taste. Mix the ingredients for the rocket and pear salad and serve with the meat, making sure that the rocket is only added shortly before serving.
FIRE&FOOD Issue 3-2015
