Campfire Cooked, Cheesy Pork Chops, by Ben Quinn

Method

• Start with the chops. Place them on a secure chopping board and cut a small pocket in the loin part of the chop, go in about an inch and wiggle the knife around. Be careful not to cut all the way through the chop. Now take a quarter of the Mature cheddar and crumble it up. Loosely stuff the cheddar into the pocket and press down on the chop to reshape it ready for the grill.

• Your grill should be around six inches above a nice bed of hot coals. When you hold a hand a couple of inches above the grill it should take at least five seconds before it becomes uncomfortable. Don’t try and be tough with this, if your grill is too hot it will burn the chop and cause big flare ups, which just aren’t cool. Be patient and wait for your fire to cool to a medium heat.

• Now you’re ready to cook. Start by placing the chops on the grill and allowing them to seal. Cook with your ears, listen for the first drip of fat onto the coals. Wait for around 30 seconds then turn. The cooked side should start to show the signs of deliciousness! Light brown fat and grill marked. This process may be repeated up to six times or until the loin feels just firm to the touch.

• The next stage is resting the chop. Grate the apples coarsely onto the plate you are planning to serve the chops on, add the rosemary and a good pinch of Sea Salt. Now add the cooked chops and let them rest for at least three minutes, turn them over once and feel free to heap the apple on top.

• Now the eating. Don’t tell your guests about the melt in the middle centre. Just let them bite into salty, smoky pork, sweet apple and find that surprise of rich buttery cheddar.