When you grill pork chops and serve them with a delicious side dish, such as grilled bell peppers and pumpkin salsa, it's going to be a blast! It's important that you do it right. Here we tell you how with the recipe grilled pork chops with bell pepper and pumpkin salsa.
Ingredients
Pork chops
4 pork chops, approx. 350 g each
2 teaspoons fresh ginger
2 cloves garlic
5 teaspoons oil
¼ tsp curry powder
Salt
Paprika
Grilled bell pepper and pumpkin salsa
3 peppers (red, yellow and green)
1 pumpkin
1 tbsp apple cider vinegar
2 tbsp oil
1 onion
4 corn on the cob
4 fried potatoes
Oil
Instructions:
In the kitchen
Peel and grate the ginger. Peel and crush the garlic and mix the garlic, ginger, oil, curry powder, salt and pepper. Turn the chops through the marinade and let them marinate for about 1 hour. Season with salt and pepper before grilling.
Rinse the bell pepper and pumpkin. Cut the peppers in half and remove the seeds. Cut the pumpkin in half and then into thick pieces.
Remove the strings from the corn cob. Boil the corn on the cob in lightly salted water for 5 minutes.
Wash the potatoes and cut them in half. Grease them with oil and season with salt and pepper. Continue on the grill (see below).
Peel and chop the red onion while grilling the meat and vegetables. Make a vinaigrette by mixing onions with vinegar, oil, salt and pepper.
At the barbecue
Prepare the grill for indirect heat, approx. 220 °C.
Place the potatoes in the middle of the grill rack and grill on indirect heat for about 45 minutes. Then you can remove them from the grill.
Prepare the grill for direct heat, about 220°C. Place the cast iron grate on the grill grate. Let it heat for 5 minutes with the lid on.
Grill the pumpkin and bell pepper on one side for about 4 minutes. Then remove them from the grill and let them cool slightly.
Place the chops on the hot cast iron grid and grill for about 12 minutes. Turn them over once and bake them until they have a core temperature of 68°C (well cooked). Remove the meat from the grill.
Grill the corn for 3-4 minutes on each side.
Once the grilled peppers and squash have cooled, cut the peppers into large chunks and turn them over with the squash and vinaigrette. Serve with pork chops, potatoes and grilled corn.
