1 ½ lb pork tomahawk/ chop
2 tablespoons olive oil
1/2 teaspoon sea salt flakes
Red wine butter:
1 cup red wine
4 shallots finely chopped
2 sticks / 1/2 lb butter softened
1 cup of finely chopped parsley
1/2 teaspoon of salt
cracked black pepper
Red wine butter (see below for recipe)
1/2 lb vine ripened tomatoes sliced
1 large or 2 small cucumbers, smashed with the back of a knife
1 cup mint leaves
1 cup basil leaves
Sea salt flakes
Pre heat the CRUX smokeless grill to 350F°. Remove the pork tomahawk/chop from refrigeration and allow to sit at room temperature for about 20 minutes.
Pat the chops dry with paper towels and then brush with olive oil and season with sea salt flakes.
Place the pork onto the grill. Grill on both sides until the internal temperature reaches 145F°-150F° when tested with a digital thermometer. This will take approximately 12-15 minutes depending on thickness of meat.
Transfer the pork onto a cutting board and allow to rest for 10 minutes before slicing. Serve with 2 slices of red wine butter and a little side salad of smashed cucumbers, tomatoes, basil, mint and lemon juice.
Red wine butter:
Place the Finely chopped shallot and red wine into a small saucepan and bring to the boil; cook until there is pretty much no wine left. This takes a good 10-15 minutes.
Set it aside to cool.
Place the butter, parsley, salt and a grind of pepper into a food processor and whizz.
Add in the red wine shallots and pulse until everything is evenly combined
Lay a large strip of parchment paper out on the bench, spoon the butter into a rough log into the center of the long edge of the paper.
Carefully roll the paper around the butter, forming a log shape, then pinch the ends together and keep rolling it tight until you have a nice tight log.
Place into refrigeration till ready to use.
Will keep well for up to 2 weeks in the fridge or a year in the freezer.