Perfect grilled pork

By Chef Michael Hunter
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Chef Michael Hunter shares the perfect fall BBQ recipe.

SERVES
4
 TO
5
TOTAL TIME

Ingredients

For the pork chop brine:

  • 4 pork chops
  • 1 liter water
  • 1 liter ice cubes
  • 1/2 cup salt
  • 1/2 cup sugar
  • 1/2 bunch thyme
  • 4 bay leaves
  • 4 cloves chopped garlic
  • 1 shallot chopped
  • 1 teaspoon allspice
  • 1 teaspoon clove
  • 1/4 teaspoon chilli flakes

For the roasted yams:

  • 4 medium sized yams
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt

For the green beans:

  • Green beans

For the roasted spaghetti squash:

  • Spaghetti squash
  • 2 tablespoons butter
  • 1 teaspoon salt

For the mostarda:

  • 2 large honey crisp apples diced
  • 1 small cooking onion diced
  • 3/4 cup dried cranberries
  • 1 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 tablespoons mustard seeds
  • 1 whole star anise
  • 1 cinnamon stick
  • 1 teaspoon green cardamom
  • 1 teaspoon salt

Directions

For the brine:

  1. Bring all ingredients except pork chops and ice to a boil.
  2. Remove from heat and add the ice cubes.
  3. When fully cooled soak pork chops in the brine over night. This is imperative for juicy pork (Works with chicken and turkey too)!
  4. Remove from brine and pat dry before grilling 

For the yams:

Start with four medium sized yams, peeled and sliced into wedges. Toss with two tablespoons olive oil and two teaspoons sea salt. Roast at 400 degrees F until caramelized. 

For the green beans:

Trim the ends and blanch until tender.

For the spaghetti squash:

  1. Scoop out seeds.
  2. Brush with two tablespoons of melted butter and season with one teaspoon of sea salt.
  3. Roast skin side up until fork tender at the same time as sweet potatoes. 

For the mostarda:

  1. Cook all ingredients in a pot until liquid is reduced 
  2. Finish with two tablespoons of mustard oil.

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