Barbecue pork chop with cashew and basil relish

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2


By Matt Tebbutt
From Saturday Kitchen


For the relish

  • 50g/1¾oz cashew nuts
  • 1 tsp finely grated fresh root ginger
  • 2 garlic cloves, finely chopped
  • 2 lemons, juice only
  • 4 tbsp Thai fish sauce
  • 1 tbsp caster sugar
  • 2 red chillies, finely chopped
  • 1 tbsp chopped fresh basil
  • 1 banana shallot, finely chopped
  • salt and freshly ground black pepper, to taste

For the barbecue pork chop

  • 5 tbsp gochujang chilli paste
  • 3 tbsp light soy sauce
  • 2 tbsp clear honey
  • 1 tsp finely chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 2 thick-cut pork chops, on the bone

To serve

  • ½ iceberg lettuce
  • ¼ cucumber, cut into chunks
  • 2 tbsp chopped fresh mint leaves
  • 2 tbsp chopped fresh coriander leaves


  1. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.

  2. To make the relish, spread the nuts in a single layer on the prepared tray and bake for 8-12 minutes, shaking the pan every 5 minutes to help the nuts cook evenly. Remove from the oven and leave to cool.

  3. To make the barbecue pork chop, preheat a grill or barbecue to hot.

  4. Combine the gochujang chilli paste, soy sauce, honey, ginger and garlic in a bowl.

  5. Grill or barbecue the chop well on both sides, before removing from the heat, brushing it with the sauce and then replacing it on the grill or barbecue to cook, without scorching. It should take about 8–12 minutes to cook the chop all the way through. Leave to rest in a warm place for at least 5 minutes.

  6. To finish the relish, mix all the ingredients together in a bowl, and taste and season with salt and pepper accordingly.

  7. To serve, slice the pork and serve with some iceberg lettuce leaves, cucumber chunks, and mint and coriander leaves.

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