the Ingredients
For the brine:
Special Equipment
- Weber Genesis or similar gas BBQ
- Weber Gourmet BBQ System Sear Grate
- Weber Connect (optional)
Instructions
- Roast the red peppers whole over direct high heat (on the BBQ) until charred and blistered all over—about 15 minutes, turning occasionally.
- Place peppers in a covered bowl and allow to steam for 10–15 minutes.
- Peel off the skins, remove seeds and membranes, and finely chop the flesh.
- In a bowl, combine chopped peppers, almonds, garlic, smoked paprika, vinegar, salt, and black pepper. Mix to form a coarse paste.
- Slowly drizzle in olive oil while whisking to form a smooth sauce. Taste and adjust seasoning as needed.
- Preheat and Set Up: Prepare the barbecue for direct cooking and insert the Weber Gourmet BBQ System Sear Grate. Preheat to high heat (240–290 °C) with the lid closed for at least 10–15 minutes.
- Grill the Pork Chops: Remove pork chops from the brine and discard the brine. Pat the chops dry with paper towels and lightly brush both sides with oil. Reduce heat to medium (180–230 °C). Grill chops directly over the Sear Grate, lid closed, for 9–11 minutes, turning once, until the internal temperature reaches 63 °C and the meat is still just slightly pink in the centre.
- Serve: Rest the pork chops briefly, then serve warm, topped with generous spoonfuls of romesco sauce.
IN THE KITCHEN: Prepare the Romesco Sauce.
AT THE BARBECUE:
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