search in
© Florence Stoiber
Home Food & Drinks Recipes Cooking Grilled pork chop with homemade ajvar

Grilled pork chop with homemade ajvar

Recipe
Meat
Pork
Grilling and BBQ

A juicy pork chop, grilled on the bone, can be at least as delicious as a steak – especially when it gets an extra flavor boost thanks to the miso marinade.

Jonathan Burger

Cooking time: 01:20

Ingredients for the pork chop

Ingredients (4 servings)
2 tablespoon(s) light miso paste
some water
4 pork chops on the bone, well marinated

Ingredients for the ajvar

Ingredients (4 servings)
2 eggplants
3 red peppers
1 shallot
3 garlic cloves
salt
a little sugar
olive oil
cayenne pepper
argula for garnish
  • Mix the miso paste with 1 dash of water and rub evenly over the chops. Leave to marinate overnight in the fridge.
  • Grill the eggplants directly – they may blacken a little. Grill the peppers on all sides and then remove the seeds. The seeds should be removed thoroughly, as they can make the ajvar bitter.
  • Cook the shallot in its skin indirectly on the grill and, when it is soft, squeeze it out of the skin. Now puree the eggplant, peppers, shallots and finely grated garlic cloves in a kitchen blender. Season to taste with a little sugar, salt, cayenne pepper and a squeeze of lemon juice. While blending, mix in a little olive oil until the desired consistency is achieved.
  • Dab the chops well so that there is no miso marinade left on them (it burns quickly on the grill). Allow to brown over a direct heat and then finish cooking over an indirect heat until they have reached a core temperature of around 60 °C.
  • Spread the hot ajvar on a plate. Marinate the rocket with olive oil and salt, arrange the chops on top and serve.

Don't miss out!

Sign up now for our newsletter.

Jonathan Burger
Chef
More by Jonathan Burger
Find out more
Reverse Sear Chateaubriand
A top tip for perfect steak: first, cook to the desired doneness at a low temperature, then finish...
By Tim Hayward
Lisbon fish cakes
Salting and drying intensifies the flavor of the bacalhau. However, the fish must be soaked for 24...
By Antonio Bras

The best

The best restaurants in Salzburg The Best Wine Bars in Graz The Best Restaurants in Jesolo Red Wine: The Best Wines of the »Wineguide 2018/19« »Red Wine Guide 2021«: Wines from Leithaberg
»Rüdesheimer Schlossberg«: Wines from Rheingau »Kremstal DAC Cup 2010«: Wines from Kremstal Roter Veltliner: Best Wines of the »Wineguide 2012« Chardonnay: The Best Wines of the Vintage 2019 from Rhineland-Palatinate Riesling: The Best Wines of the Vintage 2018 from Rhineland-Palatinate
"Beer Selection" Restaurants in Tyrol The Best Restaurants in Heidelberg "Waterside" Restaurants in Hamburg "Outdoor Dining Area" Restaurants in Zermatt "Breakfast" Restaurants in Italy
The Best Wineries in Grand Est The The Best Wineries in Canton of Valais Best Street Food Restaurants in Hesse The Best Wineries in Hawke's Bay The Best Wineries in Minervois