4 thick pork loin chops skin off
4 cloves garlic, roughly chopped
1 stick of rosemary, leaves picked and roughly chopped
4 fresh bay leaves, roughly chopped
1/4 cup balsamic vinegar
¼ cup (60ml) olive oil
1 teaspoon fresh cracked black pepper
4 red apples cored and cut into 8th and keep the skin on
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 star anise
1. To make the marinade, combine the garlic, rosemary, bay leaf, balsamic and oil in a bowl. Score the fat of the pork loin with a sharp knife in a crisscross fashion; season with the black pepper. Place the pork in a non reactive tray and pour the marinade over the pork, cover and allow to stand for 1 hours, turning two or three times.
2. Place the apples, apple cider vinegar, sugar and star anise ingredients together in a pot and simmer covered until it breaks up. Then pass through a food mill or roughly pulse in a food processor then return to the heat and reduce to thicken. Season with salt.
3. Prepare your Barbeque for direct grilling at a medium high heat turning all of your gas burners on.
4. Remove the pork chops from the marinade, reserving the marinade in a small saucepan place the remaining marinade over a medium heat and boil until it reduces by half; set aside.
5. Place the chops on the grill plate of the barbecue allowing the fat to caramelize and blacken slightly, creating a grill marked pattern allow to cook on one side for 6 minutes the turn and grill for a further 4-5 minutes with the lid down. Once cooked remove and rest.
6. Baste the pork with the reduced marinade.
7. Once cooked the meat should be medium well with a touch of pink in the centre.
8. Serve with the apple sauce and garnish with the bay and rosemary in the marinade sauce.