In BBQ & Grilling, Pork Chops, Recipes

Uncle Buzz’s BBQ Big Boy Chops with Applewood Smoked Mushroom Sauce & Raisin Chutney

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


  • 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 zucchini 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


  • Pre-heat the oven or BBQ to 425°F.
  • Preheat grill to medium high.
  • For chutney, sauté shallot, ginger, garlic and raisins in butter until soft, add vinegar and golden syrup and simmer for 10 minutes. Set aside.
  • For mushroom sauce, smoke the mushroom and peeled shallots in apple wood. Sauté mushroom and shallot in oil, add wine and reduce, add broth and reduce by ½, add cream and simmer and reduce by ½, taste and season.
  • 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.
  • 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 cooked to your liking. Rest covered in a warm place, for 5 minutes.
  • Grill the vegetables (aspargus, peppers, zucchini) until done, transfer vegetables to bowl and toss with olive oil, zest & juice and season.
  • 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.

Leave a Comment

Recipe Rating