BBQ Mexicali Butterfly Pork

Ingredients

• 4x 100% NZ __pork chops, thick cut and butterflied
• 2 tbsp canola oil
• 1x red capsicum, sliced and chopped
• 1x onion, cut in ½ and finely sliced
• 1x red chilli, seeded and finely diced
• 2 cups frozen whole sweetcorn kernel
• 400g diced tomato (tinned)
• Salt and pepper to taste
• ¼ cup sweet chilli sauce
• 3 tbsp soft brown sugar
• 1 tbsp canola oil for sauce
• Coriander and whole red chilli for garnish

Method

Step 1

• Heat the canola oil in a saucepan and sauté diced capsicum, onion, and seeded chilli until the onion turns opaque.
• Add the brown sugar and dissolve through the mixture.
• Fold through frozen sweetcorn, diced tomato, and sweet chilli sauce. Gently stir until the corn is hot, place in a bowl and cover to keep warm.

Step 2

• Heat the BBQ griddle until hot, brush the butterflied __pork chops in oil and place carefully down.
• Palliard the chops (sear lines), changing the angle after 4 minutes on one side.
• Carefully turn the chops over and repeat the process.

Step 3

• Allow the chops to rest for 10 minutes (cover with foil away from the heat).
• Spoon the sweetcorn kernel mix to the side of the plate.
• Layer butterflied chops on the mix and garnish with fresh coriander and red chilli.