Recipe for Garlic Pit Steaks
Preparation time: 15 minutes. Grilling time: 25 minutes. Resting time: 3–5 minutes.
- ½ a stalk of young celery with leaves
- 1 fresh garlic bulb
- 4 pork chops with a significant layer of fat (each about 250 g and 2–3 cm thick)
- 2-3 tablespoons coarse-grain mustard
- 2-3 EL White balsamic vinegar
- Olive oil for brushing
- sea salt
- freshly ground black pepper
- Prepare the grill for direct, high heat (220-240 °C). Place the garlic bulb on the grill rack and grill with the lid closed for about 10 minutes. Remove from the grill, place in a bowl, cover the bowl with cling film, and let the garlic rest for 10 minutes.
- Meanwhile, pat the pork chops dry. Score the fat on the chops at 1 cm intervals and rub the chops thinly with sea salt.
- Trim the root end from the celery stalks and reserve it for another use. Brush each stalk, including the leaves, with olive oil and season with sea salt. Whisk the mustard and vinegar together until smooth and season with sea salt and freshly ground black pepper.
- Peel the outer part of the garlic, halve the bulb, trim off the root end, and finely chop the garlic. Rub the chops lightly with olive oil, place them on the grill rack, and grill for 5-6 minutes with the lid closed, turning once.
- Place the celery stalks on the grill rack and grill for 6-8 minutes with the lid closed, turning occasionally. Arrange the chops side by side with the fat side down and grill for another 6-8 minutes with the lid closed (internal temperature 54-58 °C).
- Remove the chops from the grill and let them rest for 3-5 minutes. Halve the grilled celery stalks diagonally, finely chop the crispy leaves if desired, arrange them on plates, and top with balsamic mustard. Place the chops next to the celery and sprinkle with the finely chopped garlic.
1. Prepare the grill for direct, high heat (220-240 °C). Place the garlic bulb on the grill rack and grill with the lid closed for about 10 minutes. Remove from the grill, place in a bowl, cover the bowl with cling film, and let the garlic rest for 10 minutes.
2 Meanwhile, pat the pork chops dry. Score the fat on the chops at 1 cm intervals and rub the chops thinly with sea salt.
3. Trim the root end from the celery stalks and reserve it for another use. Brush each stalk, including the leaves, with olive oil and season with sea salt. Whisk the mustard and vinegar together until smooth and season with sea salt and freshly ground black pepper.
4. Peel the outer part of the garlic, halve the bulb, cut off the root end, and finely chop the garlic. Rub the cutlets lightly with olive oil, place them on the grill rack, and grill for 5-6 minutes with the lid closed, turning once.
5. Place the celery stalks on the grill rack and grill for 6-8 minutes with the lid closed, turning occasionally. Arrange the chops side by side with the fat side down and grill for another 6-8 minutes with the lid closed (internal temperature 54-58 °C).
6. Remove the chops from the grill and let them rest for 3-5 minutes. Halve the grilled celery stalks diagonally, finely chop the crispy leaves if desired, arrange them on plates, and top with balsamic mustard. Place the chops next to the celery and sprinkle with the finely chopped garlic.
