BBQ Pork Chops with Grilled Peaches, Rosemary & a Balsamic Whisky Glaze

Recipe by Storm Hogg

METHOD 

Prepare the balsamic whisky glaze

Cooking time: 8–10 minutes Add the balsamic vinegar, whisky, honey and a pinch of sea salt to a small saucepan. Bring to a gentle simmer and cook until reduced by around half, stirring occasionally, until the glaze is glossy and thick enough to coat the back of a spoon. Remove from the heat and set aside.

Prepare the pork chops

Remove the pork chops from the fridge 30–45 minutes before cooking to allow them to come to room temperature. Using a sharp knife, lightly score the fat around the edge of each chop at 2–3cm intervals. This helps prevent the chops from curling during cooking and allows the fat to render evenly. Pat the pork dry with kitchen paper. Drizzle with olive oil and season generously on both sides with flaky sea salt and freshly ground black pepper. 

Cook the pork chops on the Kasai Grill

Cooking time: 10–12 minutes Preheat the Kasai Grill until the charcoal is glowing and the grill bars are hot. Tie a few rosemary sprigs together with kitchen string to create a natural basting brush. Cook the pork chops over medium-high heat for 4–5 minutes per side, depending on thickness, turning occasionally to build an even caramelised crust. During the final 2–3 minutes of cooking, dip the rosemary brush into the balsamic whisky glaze and generously baste the pork chops, turning frequently so the glaze caramelises into a rich, glossy finish.

Grill the peaches

Cooking time: 2–3 minutes While the pork is cooking, brush the peach halves lightly with olive oil. Place cut-side down onto the grill and cook until lightly charred, softened and beginning to caramelise. Remove from the grill and set aside.

Rest and serve 

Transfer the pork chops to a plate and rest for 5 minutes before serving. Arrange the grilled peaches alongside the pork. Drizzle over any remaining balsamic whisky glaze and finish with a few rosemary sprigs. 

Kasai Tip

Use a rosemary basting brush while glazing the pork to gently perfume the sauce as it caramelises. The subtle aromatic flavour pairs beautifully with the smoky pork and sweet grilled peaches.