We spill the beans on the chefs' secret to a perfect pork chop, and finish it off with a simple tamarind glaze.Allowing your chops to soak in a simple brine ahead of time will ensure that they are super juicy when cooked.
You will need (for 2 Pork Chops)
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 cup hot water
- 1 tray of ice
- 1 tablespoon cooking oil
- 2 thick pork chops (we prefer free-range chops)
- 2 teaspoons Jenny’s Kitchen Tamarind Chutney (any heat)
- A knob of butter
- Fresh sage leaves
To Prepare your Perfect Pork Chops
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.