Brined Pork Chops
To tell you the truth i’ve never been the biggest fan of pork chops but after having an amazing plate of chops at Blacklock Restaurant in London i thought i should give them another chance. To be fair the ones at Blacklock were chargrilled and were so succulent and full of flavour but i didn’t have the luxury of a char grill so took a different approach.
One of the problems I’ve had with pork chops in the past is their propensity for dryness when cooked so i decided to brine mine prior to cooking. I made a simple brine with 600ml water, three tablespoons of salt and some Lemon, garlic, Bay and peppercorns. I heated the brine on the stove and then let it cool before putting the chops into a bag with the liquid for four hours.
After the brining i pan fried the chops in a hot pan and used a blowtorch to sear the fat then served them with some garlic and herb butter (thanks to my sous chef Gary) and a chargrilled lettuce salad. The brining worked wonders in keeping the meat moist and the seasoning and flavourings really penetrated the chop.
Foodies 100
Rowanwood Kitchen 