Two quick tricks can transform your barbecued pork chop. First, a good quality BBQ rub which will flavour and tenderise. And secondly slicing through the rind at 1cm intervals, so the crackling is in bite-size pieces. Plus it looks pretty good too.

The salad here is a mild one. If you’re looking for the full American BBQ experience, you should use a dressing with a lot more sugar and vinegar. However, this is just the thing for a mid-week dinner that feels pretty healthy, and gives you tasty leftovers for lunch the next day.

The chop is photographed on the Suna Small Dinner Plate

You’ll need:

1 large pork chop per person
Your choice of BBQ Rub – we used Plowboys BBQ Yardbird Rub (deliciously sweet, hot and salty!)

Holding a sharp knife perpendicular to the meat, make cuts 1cm apart from the rind, through the fat to the meat. Shake the rub over your chop.

Leave for 30-60 mins whilst you prepare your BBQ for grilling. A chimney starter helps the coals light more quickly. When the coals burn white, grill your chop on both sides until done.

We find the fat can burn if kept over direct heat, so I like to move it every couple of minutes. Perhaps imagine a caller in a sedate barn dance. Over the heat, away from the heat, turn, over the heat, flip, away from the heat, and so on.

Once cooked, leave to rest for 5 minutes and then serve with salad.

For the salad (serves 6-10 depending on your appetite for vegetables)

Use this list as guidance rather than clear rules. This is just a simple grated or chopped salad with a French-style vinaigrette dressing.

I love the colour and earthiness of raw beetroot in salads – never peeled, that is one of the things life is too short for. Alternatively, sliced cabbage works well too. You should always taste your vinaigrettes after the salad is dressed. Some vegetables seem to make the acidity disappear and vinegars vary hugely in acidity or sweetness. After tasting, splash on a little more vinegar. Or salt. Or sugar. Whatever it needs.

The salad keeps well. We bring leftovers into work for several days, with a hard boiled egg on the side.

350g raw beetroot, washed but not peeled
Small bunch of carrots, peeled if you think it is needed
1 onion
Leafy green herbs such as dill, mint or coriander, chopped
1-2 tbsp wholegrain mustard
1-2 tbsp vinegar, depending on the sharpness (we use 2-3tbsp of forvm vinegar)
60ml olive oil
1 tsp sugar

Grate the beetroot and carrots, and finely slice the onion. In a large mixing bowl, whisk together the mustard, oil, vinegar and sugar. Add the raw vegetables and herbs if using. Mix well with your hands.