BBQ pork rack chops with grilled potatoes and asparagus, yoghurt dressing.


  • 4 Pork chops on the bone

For the marinade

  • 2 tablespoons of olive oil
  • A tablespoon of orange juice
  • A dessert spoon of sherry
  • I teaspoon of smoked paprika
  • A teaspoon of finely chopped rosemary
  • 12 baby new potatoes, steamed and halved
  • 12 asparagus spears
  • Olive oil
  • Salt and Pepper

For the dressing:

  • 3 tablespoons of yogurt
  • I tablespoon of olive oil
  • 1 Teaspoon of wholegrain mustard
  • A small bunch of chives finely chopped
  • Salt and pepper


  1. For the marinade, mix all the ingredients together and then marinade he pork chops and let them sit for 2 hours at room temperature.
  2. Place the pork chops on the BBQ and sear for about 2 minutes on each side until a nice crust has formed. Move to a cooler part of the BBQ side away from the heat, turning frequently, for about 4-5 minutes.
  3. Cover the pork chops with foil and let them rest for at least 5 minutes on a preheated plate, turning them once. This ensures the even distribution of heat and juices.