Elevate your barbecue with tender, flavorful grilled pork chops served alongside charred bell peppers and a vibrant pumpkin salsa. This tried-and-true recipe delivers restaurant-quality results at home, drawing on time-tested grilling techniques for juicy meat and perfectly seasoned veggies.
Ingredients for 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 bell peppers (red, yellow, and green)
1 pumpkin
1 tbsp apple cider vinegar
2 tbsp oil
1 onion
4 corn on the cob
4 potatoes
Oil
Instructions
Preparation in the Kitchen
Peel and grate the ginger. Peel and crush the garlic, then mix with the ginger, oil, curry powder, salt, and paprika to create the marinade. Coat the pork chops thoroughly and let them marinate for about 1 hour. Season with additional salt and pepper just before grilling.
Rinse the bell peppers and pumpkin. Halve the peppers and remove the seeds. Cut the pumpkin in half, then into thick slices.
Remove any silk from the corn cobs and boil in lightly salted water for 5 minutes.
Wash the potatoes, halve them, brush with oil, and season with salt and pepper. They'll finish on the grill.
While grilling, peel and chop the onion. Whisk together a simple vinaigrette with the onion, vinegar, oil, salt, and pepper.
On the Grill
Prepare the grill for indirect heat at around 220°C.
Place the potatoes in the center of the grill grate and cook on indirect heat for about 45 minutes, then remove.
Switch to direct heat at 220°C. Place a cast iron grate on the grill and preheat for 5 minutes with the lid closed.
Grill the pumpkin and bell peppers on one side for about 4 minutes, then remove and let cool slightly.
Place the marinated pork chops on the hot cast iron grate and grill for about 12 minutes, flipping once, until they reach an internal temperature of 68°C (well done). Remove from the grill.
Grill the corn for 3-4 minutes per side.
Once cooled, chop the grilled peppers into large pieces and toss with the pumpkin and vinaigrette. Serve alongside the pork chops, potatoes, and corn.
