Rack of porc chops with apple salsa

  • Preparation 30 min
  • Refrigeration 3 h
  • Cooking 15 min
  • Servings 4
  • Freezing I do not suggest



  • 8 rack of pork chops
  • 341ml Éphémère Apple beer by Unibroue
  • 1/4cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons of herbes salées du Bas-du-Fleuve
  • 1/2 cup fresh coriander, finely chopped
  • Salt and ground pepper

Ingredients for the apple salsa

  • 2 cups cherry tomatoes ( mix colors ), cut in smalls cubes
  • 3/4 cup fresh coriander, chopped
  • 1/2 red onion, finely chopped
  • Juice from 1/2 lime
  • 1 tablespoon olive oil
  • 1 Cortland apple peeled, cut in small cubes (to prepare at the end only)



  • In a big airtight container, place the pork chops with the rest of the ingredients of the marinade. Close lid and stir well. Reserve in fridge for 3 hours. Remove from fridge 30 minutes before cooking to cool down meat.
  • In a bowl, except for the apple, add all the ingredients for the salsa and mix well. Place in fridge until service. Cut the apple and add to the mix right before serving to avoid oxydation.
  • Preheat the bbq at maximum intensity then reduce at medium intensity. Oil the grills, drain pork and place on the heat. Cook for 3 minutes and give a 45 degrees rotation. Continue cooking for 3 minutes and flip. Repeat process : cooking 3 minutes, rotation 45 degrees and cook another 3 minutes.
  • Close one side of the bbq and move the pork on that side. Continue cooking for 4-5 minutes. Verify doneness and continue, if necessary, until an internal temperature of 145°F. Remove from heat, place in a plate and cover with aluminium foil. Let rest for 5 minutes before serving. Garnish with a ton of the salsa and enjoy!