Method:

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 hour, turning two or three times.
2. Prepare your Barbeque for direct grilling at a medium high heat turning all of your gas burners on.
3. 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.
4. 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 then turn and grill for a further 4-5 minutes with the lid down. once cooked remove and rest
5. Baste the pork with the reduced marinade.
6. Once cooked the meat should be medium well with a touch of pink in the centre
7. Serve with the apple sauce and garnish with the bay and rosemary in the marinade sauce.

Apple Sauce

1. Place all 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.
2. Season with salt

Our friends at Wine Selectors suggest pairing this dish with a Red Symphony Hill Reserve Shiraz or White Ballandean Fiono 2019

For chef quality results, we recommend using Anolon cookware!