Brining of meat is a great way of seasoning and keeping them succulent. You can also brine the whole joint. This will make sure the entire joint will be seasoned throughout. It does not take lots of work either, the only downside is that you have to let it do its magic for hours. —Ai Pheng Y
rapeseed oil 30g butter 1 sprig rosemary 2 cloves garlic juice of half an orange
zest of 1/2 orange
sprigs of rosemary
sprig of rosemary
juice of 1/2 an orange
head of savoy cabbage
salt & pepper
white wine vinegar
In This Recipe
To brine the pork chops, place all brining ingredients and pork chop in a container and cover.
Leave the container brining liquid and pork chop in the fridge for about 20 hours or overnight.
When ready to cook, remove pork chop from the brining liquid and place on kitchen towel to dry them.
Preheat oven to 200C.
Place the white wine vinegar, water and sugar in a bowl and mix for pickling.
Shave the carrots with a peeler to make long thin strips. Place them into the bowl of vinegar and let sit until ready to serve.
Divide the whole cabbage into 8 wedges and place on lightly greased baking tray. Drizzle some oil over the cabbage and season with salt and pepper.
Place the cabbage into the preheated oven for 15 minutes.
Heat the pan with some rapeseed oil and butter. Place the rosemary, garlic and pork chops on the pan.
Let it cook until one side is coloured then turn and cook for a few more minutes, making sure they are not over cooked.
Remove from pan and place on a rack to rest.
In the same pan, squeeze over the orange juice to de-glaze pan. Reduce the liquid until it becomes a sauce like consistency. Sieve to remove any particles.
Serve the pork chop with charred cabbage and pickled carrots.