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.