Herb-brined pork chops

Posted: May 31, 2015 by nietize in Pork
Tags: ,

From BBC Good Food
Serves 6

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Ingredients

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6 pork chops

For the brine

140g demerara sugar
200g sea salt
1 tbsp pink peppercorns
1 tbsp juniper berries
1 tbsp coriander seeds
2 bay leaves
2 thyme sprigs

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Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely.

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Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.

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Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

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Comments
  1. Sew and Supper says:

    Told you brining was great :p

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