Pork chop with fox ragout on the grill will delight you with its quick preparation

Our chefs set up their grills in the Hliněná bašta restaurant in Průhonice near Prague. Fresh sea fish or lobsters from the local aquarium can be found in this exceptional establishment. The place retains its exclusivity to this day, over twenty-five years.

At his fish pond, which gives the restaurant a Mediterranean atmosphere, chef Zdeněk Křížek together with the guide of the Grilling Academy, pipMaster David Kubricht, made a simple recipe that will please everyone who wants to have a meal ready quickly, but at the same time wants an unusual and interesting combination of ingredients.

They used pork from NÖ Duroc pigs from EMI Food. Pigs live in the Weinviertel region of Lower Austria. In addition to great wine or pumpkin oil, this region is famous precisely for the breeding of pigs, which have firm meat and fat thanks to the fact that they are fed with crushed corn and cereal porridge.

Grill Academy

Little-known places all over the Czech Republic, great chefs, suppliers of interesting products and raw materials. Grill Academy is an inspiring and educational guide to the world of grilling.

The tandem of academy guides consists of grilling expert pipMaster David Kubricht and one of the best Czech chefs Zdeněk Křížek. While pipMaster advises people every week on his YouTube show how to make something good on the grill, not just neck or steak, his seasoned partner, chef and cooking instructor Zdeněk Křížek successfully runs the Prague business Sensa fine food bistro and teaches people to cook all over the Czech Republic. In both cases, he offers his many years of experience, which he gathered all over Asia, but also in Amsterdam or London with such culinary stars as Heston Blumenthal or Daniel Boulud.

As a first step, they prepared a glaze, or if you prefer, a marinade that will be rubbed on the chops.

Cutlet Duroc

Ingredients needed for 4 servings:

  • 4 pcs/800 g Duroc pork chops


  • 4 ½ spoons of Kikkoman soy sauce
  • 2 ½ spoons of olive oil
  • 1 and a half spoons of Dijon mustard
  • 1 sprig of rosemary


Put Dijon mustard into a bowl, into which we gradually mix olive oil, Kikkoman sauce and chopped fresh rosemary.

Place the pork cutlet on the preheated grill and roast on a direct spit for 3 minutes on each side.

After roasting, coat the cutlet with the pre-prepared marinade and grill on the indirect zone for 13 minutes, brushing with the marinade during grilling. After baking the cutlet, let it rest for 5 minutes and serve immediately.

Chef’s Tips

“When I use Duroc-type meat, I’m used to always removing the skin from the cutlet,” says chef Zdeněk Křížek. The pipMaster goes even further, cutting out the fat around the meat completely to prevent it from dripping onto the grill, as there is still a lot of fat left on the meat after grilling.

After cutting off the skin, we still cut the remaining fat, because by chaining, as it is called cutting the fat, the fat is released even better on the grill. Salt and pepper the cutlets prepared in this way and place them in a preheated grill for direct grilling.

In our case, we used exactly two Kamado Joe ceramic grills for the entire recipe, one heated to 300 °C for the fox ragout and the other to 220 °C divided into a direct and an indirect zone, in which we will grill the chop.

We grill the meat on each side on the direct zone for three minutes, then move it to the indirect zone and insert a proven temperature probe into the core of the meat, which we set to 56 °C.

As soon as the temperature reaches the set temperature, remove the meat from the grill and let it rest before serving, so that it “runs out” at 63 °C. While grilling, gradually glaze the chops on both sides with the prepared marinade.

The fox ragout can be made in the meantime

In the meantime, we will prepare the fox ragout. First, finely chop the shallot. We take the foxes, and if we have large pieces, it is enough just to tear them. Boil the hailstones in salted water, and fry the ingredients prepared in this way in a hot wok pan, in which we heat the butter ghee.

This will highlight the taste of the individual ingredients even more. Fry the shallots and chanterelles in the ghee, add the boiled grits, pour over the pre-prepared demi-glace and gently boil until a thicker consistency. Finally, chop the parsley leaves and stir into the ragout.

Add salt and pepper to taste. To intensify the taste, we can add pistachios. And we can go serve.

Ingredients needed for 4 servings:

  • 4 half spoons of pre-cooked fine semolina
  • 2 handfuls of cleaned foxtails
  • finely chopped shallot
  • 1 clove of garlic
  • 1 bunch of parsley leaves
  • 2 ½ spoons of pork demi glace
  • salt and pepper to taste
  • 1 ½ spoons of pistachios
  • 1 half spoon of clarified butter – ghee

Let’s go serve

First, place the whole cutlet on the cutting board and serve the fox ragout in the bowl next to it. We decorate the whole dish with pieces of fresh chanterelles and microherbs.

The resulting dish looked so tempting that pipMaster ended up not tasting it. Why? Find out in the video.

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