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Gabriel’s sugar pit pork chop is a menu hero at Rita’s. Chops are brined overnight, dressed with raw cane sugar and coconut aminos, then grilled over charcoal and brushed with a sugar glaze.

Back in December, they served it up with apple mustard and cabbage and hazelnut slaw glazed with spring onion caramel. In June, grilled Flat White Peaches in their early season brought their sweet acidity to the dish. Today, it’s Domenico’s Greta Peaches on the grill.

Use good quality charcoal. Big lumps rather than small ones.
Have your mise en place ready before cooking.
Be patient with the charcoal. Wait until the fire has burned down before cooking.

Gabriel’s sugar pit pork chop


1 pork chop
1 tbsp panella (unrefined cane sugar)
1 tbsp coconut aminos
5% brine
1 corno pepper
2 tbsp Dijon mustard
2 tbsp butter
1 peach
1 tbsp Lambrusco vinegar
Olive oil

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Images with caption alt text


  1. Brine the pork chop overnight. Then remove the chop and pat it dry.

  2. Oil the chop lightly on each side, season with salt and when the fire has died down, place the pork chop over the charcoal. Grill the chop slowly, over medium heat allowing the fat to render. When cooked, remove the chop from the grill and allow it to rest.

  3. Make the glaze by mixing together the panella, coconut amino, and 1 tbsp of butter, and brush over the pork chop.

  4. Grill the pepper over the charcoal. Once cooked, peel and chop it and marinate it in merlot vinegar and olive oil. Add the resting juices from the pork chop.

  5. Grill the peaches. Take your time and make sure the grill is not too hot.

  6. Create a mustard emulsion by mixing together 1 tbsp of melted butter, the dijon mustard and a splash of water.

  7. To plate, start with the mustard emulsion on the bottom, followed by the pork chop, the peppers and then the peaches on top.
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