Many view pork chops as the most un-interesting cut to cook with as the meat is without fatty marbling, which adds flavour. This also means that the chop can end up being dry. Brining your meat is a good way to introduce flavour and moisture.

Serves 2

Ingredients

  • 2 pork chops
  • 3 parsnips
  • 250ml beef stock
  • 100ml ginger beer
  • 1 stalk of sage
  • 1 red apple
  • 1 pear
  • 1 small bunch of chives, finely chopped
  • 1/2 tablespoon of oil (we used Rapeseed)
  • Juice from half a lemon
  • For the brine:
  • 50ml bourbon or brandy
  • 200ml ginger beer
  • 15g salt

Method

Combine the brine ingredients and stir until the salt has dissolved
Pop the pork chops in and leave for 30 minutes (don’t be tempted to leave longer as the brine would eventually turn your meat into mush)
To make the puree, chop two of the parsnips into 2cm chunks and bring to boil with the stock, 100ml of ginger beer, sage and a generous pinch of salt, simmer for 30 minutes or until soft and blend, keep warm
For the parsnip crisps: use a potato peeler and peel the remaining parsnip into strips
Deep fry on 190C for 2-3 minutes or until golden brown
Remove from the oil with a slotted spoon and place on a kitchen towel, sprinkle with salt and leave to cool an finish crisping up
For the slaw, cut the apple and pear into thin matchsticks (julienne), mix with the lemon juice, oil, pinch of salt and the chives, combine thoroughly
To cook the pork, preheat the oven to 200C
Pat the chops dry and fry in a hot oil for 2-3 minutes a side until starting to caramelise, finish cooking in the oven (roughly 15 minutes all together or until thoroughly cooked through)
Serve on top of the puree and slaw, topped with the crisps

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