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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Watercress soup with bacon dumplings
Watercress soup with bacon dumplings
A star rating of 5 out of 5.1 rating

Take this simple green soup from light lunch to dinner party starter with a mouth-watering, meaty garnish of streaky bacon dumplings

Tipsy rhubarb & blood orange jelly
Tipsy rhubarb & blood orange jelly
A star rating of 4 out of 5.1 rating

Give this childhood favourite a boozy grown-up makeover with Campari, poached rhubarb and a rich vanilla custard

For the brine

Nutrition: per serving

  • kcal314
  • fat19g
  • saturates7g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein35g
  • salt2g
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Method

  • step 1

    Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.

  • step 2

    Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.

RECIPE TIPS
SPICED FRIED POTATOES & GREEN BEANS

Put a pan of water on to boil. Add 800g floury potatoes, cut into thick slices, and simmer for 10-15 mins until just tender. Drain the potatoes and season. Meanwhile, cook 200g trimmed fine green beans in a pan of boiling water for 3 mins, then drain and run under cold water. Heat 100ml sunflower oil in a large, non-stick pan. Add the potatoes and fry for 20 mins, turning occasionally, until they are cooked through and golden brown. For the final min, toss through the beans to heat through. Lift the potatoes and beans out of the oil with a slotted spoon and drain on kitchen paper. Deseed and finely chop 1 red chilli, and finely chop 2 garlic cloves. Once the oil has cooled slightly, add the chilli and garlic and fry for 3 mins until softened. Sprinkle the chilli, garlic and 1/2 small pack of chopped coriander over the potatoes and beans, then serve.

GET AHEAD

To get ahead, make the brine for the chops a day in advance. On the day, brine the chops for an hour before cooking.

Recipe from Good Food magazine, May 2015

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.8 out of 5.10 ratings

thl

Surely not 200g of salt? GoodFOOD can you confirm please?

eurotrader

Much much much too salty

I cannot understand how anybody else has not noticed this.

I'll try again with one-quarter the salt sugar perhaps

Ziezietops

Instead of using that much salt I only put a few teaspoons and it turned out fine. Use 3-4 teaspoons

thunsley avatar

thunsley

A star rating of 4 out of 5.

I usually find chops dry no matter how careful I am in cooking them. These were really tender and juicy. Even my husband commented on them and said how tasty they were. My only comment would be, be careful on the seasoning. I forgot to take into account the brining and slightly over salted the chops…

RedPippin

A star rating of 5 out of 5.

This is a great recipe, and so simple. I've made it twice, once with all the ingredients, and once substituting a tsp black peppercorns, a few capers and a tsp sage for the tbsp pink peppercorns as I didn't have any. Either way, it's great. It's just so warming, peppery and delicious and pairs…

kisskisscakes

A star rating of 5 out of 5.

Fantastic recipe! Super easy and the chops were just amazing. Succulent, flavoursome, absolutely gorgeous. Really recommend this recipe, and I'm not the greatest fan of chops as a rule.

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