Peach tea glazed black pudding pork chop

The cook

1. 01

   Step 1BUILD THE FIRE

   Set up a kettle or kamado for two-zone cooking, with charcoal on one side and a clear indirect area on the other. Stabilise at 150°C with the lid closed. Add one small chunk of apple or cherry wood. A little fruitwood smoke is plenty; the tea needs a voice too.

2. 02

   Step 2MAKE THE PEACH TEA GLAZE

   Steep the tea bags in the boiling water for 5 minutes, then remove without squeezing. Blend the brewed tea with the peach flesh, ketchup, sugar, vinegar, Worcestershire sauce and Dijon until smooth. Simmer in a small saucepan for 15–20 minutes, stirring regularly, until glossy and thick enough to coat a spoon. It should brush on easily, not sit like jam. Loosen with a splash of water if needed. Reserve 10 g for the optional butter, then divide the rest between a meat-brushing bowl and a clean bowl for the peaches and serving.

3. 03

   Step 3MIX THE BUTTER

   If using, mash the softened butter with the cooled reserved glaze, Dijon, sage, cider vinegar and black pepper. Roll into a short log in baking parchment and chill until firm enough to cut into two thick coins. Keep this well away from the raw pork and its utensils.

4. 04

   Step 4STUFF THE CHOPS

   Pat the chops dry. Cut a deep pocket into the side of each, keeping the knife parallel to the board and leaving the edges and bone side intact. Mix the crumbled black pudding with the sage and Dijon, then divide between the pockets. Fill generously without packing it rock hard. Secure the openings with metal skewers. Rub the outside with oil, then season with salt, pepper and garlic granules.

5. 05

   Step 5COOK LOW FIRST

   Put the chops on the indirect side, bone towards the fire, and close the lid. Cook at 140–160°C for roughly 45–65 minutes, turning once. Start checking after 35 minutes with a clean instant-read probe. Aim for around 68°C in both the thickest pork and the centre of the stuffing before searing. Thickness and stuffing temperature make a big difference here, so follow the probe rather than the clock.

6. 06

   Step 6MAKE THE SHARP PAN SAUCE

   While the chops cook, melt the butter in a small barbecue-safe frying pan over medium heat. Soften the shallot for 3–4 minutes, then add the diced peach and cook for 2 minutes. Pour in the vinegar, bubble for 1 minute, then add the stock. Simmer for 8–12 minutes until lightly syrupy, crushing some peach with a spoon but keeping a bit of texture. Season to taste and keep warm. This wants to be sharp, not another puddle of sweetness.

7. 07

   Step 7CHAR THE PEACHES

   When the chops reach their pre-sear temperature, transfer them to a clean tray briefly. Open the vents and get the direct side properly hot; add lit charcoal if needed. Lightly oil the peach halves and grill cut side down for 2–4 minutes without shuffling them about. Turn and cook for another 1–2 minutes. Brush with glaze from the clean bowl for the final 30 seconds, then move to a serving dish.

8. 08

   Step 8SEAR AND LACQUER

   Sear the chops over the hot zone for 45–60 seconds per side, then brush with the meat glaze. Turn every 20–30 seconds, brushing on thin layers until glossy and sticky, usually another 2–3 minutes. Keep them at the edge of the strongest heat once glazed. Check both the thickest pork, away from the bone, and the stuffing centre: both must reach 75°C for at least 30 seconds. If the lacquer is ready first, finish indirectly with the lid closed. Stuffed chops need a properly cooked centre; colour is not your safety check. Discard any leftover meat-brushing glaze.

9. 09

   Step 9REST PROPERLY

   Transfer the chops to a warm board and immediately top each with a coin of peach tea butter, if using. Rest for 8 minutes, uncovered or very loosely tented so the glaze stays intact. Stir any collected resting juices into the peach pan sauce and bring it back to a brief simmer. Remove the skewers before serving.

10. 10

    Step 10SLICE AND GET STUCK IN

    Arrange the charred peaches around the chops and spoon over a little clean reserved glaze. Slice through the chops to show off that black pudding centre, then carve into thick sharing slices. Serve the sharp peach pan sauce alongside, rather than drowning the lacquer. Drag a peach through the buttery board juices. That’s the good bit.