BBQ Pork Chops with Mediterranean Butter and Aioli

Barbecue
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Ingredients for 10 portions
  • 10 ea Pork chops 150 g each
  • Salt and pepper
  • For the Butter
  • 250 QimiQ Whip Pastry Cream
  • 500 Butter
  • 100 Red peppers, from jar, pureed
  • 100 g Onion(s), finely diced
  • 40 g Tomato paste
  • 5 g Garlic, squeezed
  • 20 g Smoked sweet paprika
  • 1 tbsp Balsamic vinegar, aged 8 years
  • 1 tbsp Dijon mustard
  • 20 g Salt
  • 1 pinch(es) Sugar
  • Thyme, chopped
  • 1 pinch(es) Cayenne pepper
  • For the Aioli
  • 250 g QimiQ Classic, unchilled
  • 4 tbsp Olive oil
  • 3 Garlic clove(s), finely chopped
  • 1 Lemon(s), juice only
  • 1 Salt and pepper
Method
1.

For the butter: whisk the butter until fluffy. Slowly add the cold QimiQ Whip Pastry Cream (previously QimiQ Whip) bit by bit and continue to whisk for a few minutes. Add the remaining ingredients and whip until the required volume has been achieved. Fill the mixture into a mould lined with cling film and chill well. 

2.

For the Aioli:whisk the unchilled QimiQ Classic smooth. Slowly add the olive oil. Add the remaining ingredients and mix well. Season to taste. 

3.

For the BBQ Pork Chops: Season to taste and pan fry/grill on both sides until cooked to requirement. Serve with the herb butter and aioli. 

4.

Tip: Instead of pork chops, steak can be used.