Pork chop brine
( MAKES Enough brine for 4-6 chops )
Photo by Tamara West
Immerse thick-cut pork chops in this spicy brine overnight and you will be rewarded with well-flavoured, succulent meat.
|1 piece||Cinnamon stick|
|1 tsp||Juniper berries|
|1 tsp||Coriander seeds|
|1 tsp||Black peppercorns|
|1||Dried chilli, red|
|5 cloves||Garlic, smashed|
|5||Bay leaves, fresh|
|1||Orange, juice and zest, or use the zest and juice of 1 lemon instead|
|3 Tbsp||Brown sugar|
|2 Tbsp||Flaky sea salt|
|4||Pork chops, thick cut (there will be enough brine for up to 6 chops)|
|1 drizzle||Extra virgin olive oil, for grilling|
- In a mortar and pestle, lightly crush the cinnamon, star anise, cloves, juniper berries, coriander, peppercorns and chilli.
- Add spices to a large saucepan with the water, smashed garlic, bay leaves and the zest and juice of an orange or lemon, sugar and flaky sea salt. Simmer for 7 minutes then cool
- Immerse 4-6 thick cut pork chops in the brine and refrigerate overnight.
- To serve, dry the chops, drizzle with a little olive oil, lightly season, then grill until done to your liking.
More of Warren's pack-up-and-go long weekend recipes: