Created by Uncle Buzz – Rub My Butt BBQ (2011 BC BBQ Championship)

Ingredients

• 3 Johnston’s Rib-on Big Boy Pork chops, french trimmed (reserve outside fat trim for larding)
• 6 Johnston’s Bacon Slices
• Salt & Pepper, or Meat Seasoning
• 2 Tbsp Oil
• 12 Asparagus
• 2 Peppers, quartered
• 2 cchini, cut into thick strips
• 60 mL Olive Oil
• Orange Zest & Juice
• Salt & Pepper
• 1 Cup Raisins
• 1 Shallot
• 2 Garlic Cloves
• 25 g Ginger
• 100 g Butter
• 60 mL Golden Syrup
• 60 mL Cider Vinegar
• 200 g Mushrooms
• 2 Shallots
• 150 mL White Wine
• 300 mL Chicken Broth
• 300 mL Cream

Cooking Directions

1. Pre-heat the oven or BBQ to 425°F.
2. Preheat grill to medium high.
3. For chutney, sauté shallot, ginger, garlic and raisins in butter until soft, add vinegar and golden syrup and simmer for 10 minutes. Set aside.
4. For mushroom sauce, smoke the mushroom and peeled shallots in apple wood. Sauté mushroom and shallot in oil, add wine and reduce, add brothand reduce by ½, add cream and simmer and reduce by ½, taste and season.
5. Lard the chops by inserting its own fat into middle of meat, bard or wrap a strip of bacon around each one held by tooth picks.
6. Brush with oil and season the pork, grill or BBQ until well browned. Transfer to the oven or BBQ and roast 8-10 minutes or until
7. cooked to your liking. Rest covered in a warm place, for 5 minutes.
8. Grill the vegetables (aspargus, peppers, zucchini) until done, transfer vegetables to bowl and toss with olive oil, zest & juice and season.
9. To Serve: Arrange plate with sauce the bottom then grilled vegetables. Remove toothpicks and place the pork on plate and top with raisin chutney. Serve immediately.