The clouds finally parted and the sun came out (although it's back behind a thick veil of dark cloud at the moment) so we had to take full advantage of the good weather, as it seems to be in short supply this summer in Wellington. Excellent pork shoulder chops in hand and a pair of tongs in the other, the cover finally came off the BBQ for the first time this year.
Keeping things relatively simple, I marinated the pork in some olive oil, salt, pepper, capers, rosemary and thyme for about half an hour while the BBQ heated up.
Then on to a scorching hot grill for a couple of minutes per side, carefully dodging the jets of flame that shoot out as the chops are flipped and the pork fat ignites.
Let the chops rest for 5-10 minutes.
Served up with some simple roasted potatoes, mustard (Dijon) and quince paste.
