Herb-brined pork chops

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

From BBC Good Food
Serves 6



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


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.


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.


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.

  1. Sew and Supper says:

    Told you brining was great :p

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