Black Garlic Kitchen

Black Garlic Barbecued Pork Chops

Infused with a rich blend of Indian spices and elevated by a tangy kick from Black Garlic, this is an ideal way to cook pork chops on the barbecue. The result is a succulent pork chop with both smoky and spicy flavours to tantalise your tastebuds.

black garlic barbecue pork chops

Prep: 4-6 hours including time to marinate | Cook: 14 mins approx. | Serves: 4

Ingredients

For the Marinade
 
  • 250g full fat Greek yoghurt
  • 4cm fresh ginger – peeled and grated
  • 1 tbsp Black Garlic Paste
  • 4 cloves white garlic – grated
  • 1 small onion – peeled and grated
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • 2 tsp Kashmiri chilli powder
  • 1 tsp Black Garlic Sea Salt or table salt
  • ½ tsp freshly ground black pepper
  • 3 tsp dried fenugreek leaves (optional)
 
  • 4 pork chops
  • Vegetable oil for brushing
 
To Serve (optional)
 
  • Juice of half a lemon
  • 2 tbsp chopped fresh coriander

Method

  • Mix all the ingredients for the marinade together in a non-metallic dish. Add the pork chops and coat evenly in the marinade. Cover with cling film and leave to marinate for 4-6 hours in the refrigerator.
  • Light and preheat the barbecue. 
  • When the barbecue is ready, remove the pork chops from the marinade and using a sharp pair of scissors cut through the rind in several places to ensure the pork chops cook evenly and to prevent the pork chops from ‘curling’ when being barbecued.
  • Brush the barbecue grills (or a griddle pan) with a little vegetable oil to stop the pork chops from sticking. Place the marinated pork chops onto the grills or pan and cook for 7 minutes on each side or until the internal temperature of the pork chops read 71C on meat thermometer. 
  • When cooked remove the pork chops from the barbecue. Squeeze over the juice of half a lemon and scatter over chopped fresh coriander before serving (optional).
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