Try this supersized chop on the BBQ!
As with all meat, it’s very important to get it to temperature before cooking, this is especially true with this cut of meat. This can be a challenging cut to cook correctly as it has a very lean loin, but also the super fatty and slightly tougher belly.
Over white-hot coals, sear the chop well for a minute on each side. Move it to the edge of the BBQ – not directly above coals if possible – and close the lid, letting the heat from the coals gently cook the chop. Roughly 8 minutes should do the job. This should help cook it evenly without drying out the loin and giving it an extra smokey flavour.