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Southern Barbecued Pork Chop
As seen on TV
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Who made this dish?
A tribute to Southern American barbecue where every element touches fire. The pork chop is brined in sweet tea, coated in a spiced paprika rub and barbecued slowly to build deep smokiness and render the fat throughout. Served with a hispi cabbage roll filled with barbecued crayfish tail, apple and burnt leek pesto, a vivid hot pepper puree and a pork and crayfish reduction. Mark built this dish around his love of live-fire cooking, bringing the flavours of the Deep South into a fine dining context.
{Judge}: The pork chop called wonderfully cooked, with a rub that brought real smokiness from the barbecue. Described as Mark on another level. {Judge}: The hispi cabbage roll delivered satisfying crayfish flavour; the pepper puree added welcome heat; the crayfish-enriched reduction was called a particularly clever touch. {Judge}: Called one of the nicest pork chops ever eaten. Everything you love about Deep South cooking, refined to a high level. A really good dish.
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