Bone-In Pork Chop with Honey, Orange and Oregano

Serves 2

Prep Time 10 minutes plus marinating time

Cook Time 15-20 minutes


Ingredients

2 bone-in pork chops (buy these from a good butcher) 
1 tablespoon honey 
1 tablespoon dried oregano
Juice of half an orange (around 5 tablespoons) 
Zest of half an orange 
2 tablespoons lime juice 
2 cloves garlic, crushed or grated 
1 teaspoon chilli powder

For the pink pickled onion salad 

½ large red onion, finely sliced 
Handful coriander leaves 
1 teaspoon sugar
2 tablespoons white wine vinegar
Large pinch sea salt 
 

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Method

This pork chop is marinated in flavours inspired by Mexico: honey, oregano, orange and chilli. It’s perfect served with rice, tacos or potatoes with the piquant onion salad alongside.

POrk Chop Finished .jpg

1. Combine all the ingredients for the pork chop marinade with a good pinch or two of salt, mixing well. 

Pork chop Marinade .jpg

2. If the chops have a thick edge of fat, trim the skin and fat away using the natural line as a guide. There should be around 1 cm of fat remaining. 

Pork Chop Trimming .jpg

3. Place the pork chops into a ziplock bag or small dish and cover with half the marinade making sure the chops are coated evenly. Leave to marinate for half an hour. 

Pork chop marinating .jpg

4. Make the onion salad by combining the sugar, salt and white wine vinegar and mixing well. Add the onions, mix well again and set aside to soften and pickle. 

Onions Pickling .jpg

5. Light two gas burners on the Jupiter Outback BBQ and set the heat to low-medium. Cooking the pork chops slowly lets the fat and outside of the meat gently caramelise while ensuring the chops cook through. 

6. Cook the pork chops, turning regularly, for around 10-15 minutes, depending on size and thickness. 

Pork Chop on BBQ .jpg

7. Rest the chops for a few minutes. before carving off the bone and slicing. 

8. Combine the coriander with the onion salad. 

Onion and coriander salad .jpg

9. Carve pork chop off the bone and slice, and serve with onion and coriander salad.

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques.