The azado video series Tuesdaylunch has a new look. We also put pork chops on the azado grill. We enjoyed this together with a sweet and sour paprika vegetable from the grill plate. The Original recipe comes from TV chef Gordon Ramsay.

To the Re-grilling the video do you need:

4 pork chops, 200 grams each
3 red peppers
2 red onions
4 cloves of garlic, unpeeled
1 bunch of fresh thyme
4 tbsp red wine vinegar
1 tbsp powdered sugar
Olive oil for grilling and refining
Salt and black pepper
butter

azado griddle
Small pan

Preparation on the azado grill:

Step 1: prepare
Peel and slice the onions. Core the peppers and cut into slices. Mash the garlic unpeeled with the heel of your hand.
Cut the pork chops and season with salt and pepper to taste.

Step 2: heating up and grilling
After only 6 minutes, your azado grill is heated up and the charcoal is perfect for grilling. Put some of the olive oil on the grill plate. Immediately add the onions and a short time later the pepper slices and powdered sugar. Fry the whole thing hot for 4-5 minutes.
Put the fried paprika vegetables in a small pan and add four tablespoons of red wine vinegar. Simmer in the pan for about 1-2 minutes until the pepper slices are soft.

Place the chops on the V-grid and turn 45 degrees after about 2-3 minutes - for the perfect grill pattern. Grill the second side for another 2-3 minutes. Just before the meat is done, put the butter flakes, garlic and a little thyme on each piece and press down a little.

In the meantime, move the bell pepper vegetables in the pan away from the warmest point on the grill plate. If you like, add a tablespoon of olive oil or more red wine vinegar to refine. Simmer for another 2-3 minutes until the liquid is absorbed.

Step 3: serve and applaud
Spread out the paprika vegetables as a bed on a suitable surface and finally arrange the chops from the azado grill on top.

A round of applause for the grill chef!