French rack pork sounds rather posh doesn’t it?  However it’s essentially where the rib ends are scraped clean of all meat, fat, and sinew exposing the bone for a glamorous looking pork chop.  When cut into chops these are then known as Tomaporks.

When faced with the dilemma of the perfect accompaniment to my beautifully butchered chops I found a great James Martin recipe which I tweaked to fit with my outdoor grilling needs.  Using a wonderful Single Malt Scotch Whisky, Auchentoshan Three Wood I created a porky taste sensation perfect for my Sunday lunch.

Along with the chops you will need:

  • 75ml Whisky
  • A good squeeze runny honey
  • Juice of 1 lemon
  • 75g yellow mustard seeds
  • 25g brown mustard seeds
  • 150ml water
  • Dried breadcrumbs


I heated the Whisky, honey, lemon juice and water in a saucepan until the honey dissolved then stirred in the mustard seeds cooking for about another 2 minutes.  The original recipe instructed to add the mixture in a food processor until creamy but this didn’t give me the texture I wanted so I gave it one last blitz in the blender.

I coated both sides of the chop in the marinade then coated both sides with breadcrumbs before I placed them on the Weber Summit preheated to 180C on indirect heat for about 30 minutes.

Now I must confess these were some damn tasty chops but had to compromise the fat to prevent burnt breadcrumbs and this made me sad…THE FAT IS THE BEST BIT!  I’ll definitely be trying this recipe again to find an answer to the breadcrumb vs fat conundrum!