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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
These super juicy chops give a simple twist to a family classic
Brine
2 Tbsp salt
2 Tbsp sugar
2 garlic cloves, smashed
1 bay leaf
1 cup hot water
1 tray of ice
For the chops
1 Tbsp cooking oil
2 tsp Jenny’s Kitchen Tamarind Chutney (any heat)
A knob of butter
Fresh sage leaves
Thanks to our friends Jenny's Kitchen for this delicious recipe
Brine
2 Tbsp salt
2 Tbsp sugar
2 garlic cloves, smashed
1 bay leaf
1 cup hot water
1 tray of ice
For the chops
1 Tbsp cooking oil
2 tsp Jenny’s Kitchen Tamarind Chutney (any heat)
A knob of butter
Fresh sage leaves
Thanks to our friends Jenny's Kitchen for this delicious recipe
Take a bowl and dissolve salt and sugar in 1 cup of boiled water. Add garlic cloves, bay leaf and a tray of ice cubes. Stir until ice has melted. Place pork chops into a small plastic container that snuggly fits the chops. Pour brine over pork chops so they are completely submerged. Cover and refrigerate for 1 to 2 hours.
Preheat oven to 200°C.
Remove pork chops from brine and pat dry. Place an oven proof pan on the stove at high heat. Add a tablespoon of cooking oil and sear the pork chops for 3 minutes per side until golden. Add a pat of butter and scatter with sage leaves. Brush the top with teaspoon Jenny’s Kitchen Tamarind Chutney and then place the pan in the oven for 6-10 minutes until cooked through (depending on thickness).
Serve with your favourite sides.
These super juicy chops give a simple twist to a family classic
2 pork chops
Brine
2 Tbsp salt
2 Tbsp sugar
2 garlic cloves, smashed
1 bay leaf
1 cup hot water
1 tray of ice
For the chops
1 Tbsp cooking oil
2 tsp Jenny’s Kitchen Tamarind Chutney (any heat)
A knob of butter
Fresh sage leaves
Thanks to our friends Jenny's Kitchen for this delicious recipe
Take a bowl and dissolve salt and sugar in 1 cup of boiled water. Add garlic cloves, bay leaf and a tray of ice cubes. Stir until ice has melted. Place pork chops into a small plastic container that snuggly fits the chops. Pour brine over pork chops so they are completely submerged. Cover and refrigerate for 1 to 2 hours.
Preheat oven to 200°C.
Remove pork chops from brine and pat dry. Place an oven proof pan on the stove at high heat. Add a tablespoon of cooking oil and sear the pork chops for 3 minutes per side until golden. Add a pat of butter and scatter with sage leaves. Brush the top with teaspoon Jenny’s Kitchen Tamarind Chutney and then place the pan in the oven for 6-10 minutes until cooked through (depending on thickness).
Serve with your favourite sides.
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