Thick pork chops grilled and served with a quince, cider vinegar, and honey compote. A late-autumn dish that celebrates an often-overlooked fruit.
smokeandsoil.com/recipes/grilled-pork-chops-with-quince
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Pork Chops
For the Quince Glaze
Pork chops are quick and straightforward on a hot grill. The fat renders and crisps at the edges, while the centre stays moist if you pull it at the right moment. The trick is knowing when to step back and let the meat speak for itself, rather than overcooking and drying it out.
In this recipe, the natural sweetness and subtle acidity of quince provide a fresh counterpoint to the rich, savoury pork. Slow-cooked quince, gently poached with star anise, apple cider vinegar and a touch of brown sugar, creates a glaze that brings depth without overpowering. It’s a balance of clean, whole-food flavours that lift the dish and keep it grounded in seasonality.
Using a two-zone setup on the grill allows you to sear the chops over direct heat and finish them gently, maintaining juiciness while developing a caramelised crust. The pan-seared quince glaze is applied at the end, adding a glossy finish and a hint of warmth. This approach respects the ingredients and the craft of cooking over fire, making it an everyday BBQ dish worth returning to.
For the Pork Chops
bone-in pork chops (approx. 3cm thick)
For the Quince Glaze
peeled, cored, and diced
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Quince Glaze
Combine the diced quince, apple cider vinegar, brown sugar, water, star anise, and salt in a small saucepan. Bring to a simmer over medium heat. Reduce the heat and allow to gently bubble for 15-20 minutes, or until the quince is tender and the liquid has reduced to a thick, syrupy glaze. Remove the star anise and set the glaze aside.
Set the Grill
Set up the Weber Master-Touch for a two-zone fire. Place a full chimney of lit Weber briquettes on one side of the charcoal grate (direct heat zone). Leave the other side empty (indirect heat zone). Close the lid and allow the grill to preheat for 10 minutes until the cooking grate is hot (approx. 230°C over the direct zone).
Season and Sear the Chops
Pat the pork chops completely dry with paper towels. Brush them lightly with rapeseed oil and season generously with salt and pepper. Place the chops directly over the hot briquettes. Sear for 90 seconds on the first side, then flip and sear for another 90 seconds on the second side. This establishes the Maillard reaction and a deep crust.
Finish on Indirect Heat
Move the seared chops immediately to the indirect heat zone. Close the lid, ensuring the top vent is positioned over the chops to draw the heat across them. Cook for 10-12 minutes, flipping once halfway through. Begin checking the internal temperature at the thickest part of the chop after 8 minutes.
Glaze and Rest
Remove the chops when the internal temperature reaches 60°C. Brush the chops liberally with the warm quince glaze. Transfer them to a clean cutting board, tent loosely with foil, and allow to rest for 5 minutes. The residual heat will carry the temperature up to the target of 63°C.
Serve
Serve the rested, glazed pork chops immediately, with any remaining quince glaze on the side.
Serve
Serve the rested, glazed pork chops immediately, with any remaining quince glaze on the side.
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
