06 Feb 2023
35 Minutes, plus brining time | easy | Serves 2
These pork chops are super juicy thanks to their overnight bath in a brine made with cider vinegar, coriander seeds and bay leaves. You could switch up the flavourings in the brine, adding different spices such as juniper berries or whole cloves of bashed garlic. The chops are served with charred cabbage wedges and a creamy mustard dressing.
1.
Combine the cider with the salt and stir until the salt is dissolved. Place the pork chops in a shallow dish and pour over the brine, making sure the chops are completely covered (add a splash of water if they’re not). Add the bay leaves and coriander seeds, cover and refrigerate overnight.
2.
Remove the pork chops from the brine and pat dry. Light 2 gas burners on the Jupiter Outback BBQ and set the heat to medium.
3.
Immerse the cabbage wedges in a bowl of water, to get some water trapped between the leaves.
4.
Toss the cabbage wedges with the oil and add them to the grill, charring them over direct heat, then moving them offset, away from direct heat, to finish cooking. They will take around 20 minutes to become totally soft.
5.
Place the pork chops on the grill and cook for around 10 minutes each side, depending on the
thickness of the chops.
6.
To make the dressing combine all the ingredients (wholegrain mustard, Dijon mustard, mayonnaise, lemon juice, honey, water, chives) with a pinch of salt and some pepper and mix well. Add the splash of water to loosen to drizzling consistency.
7.
Serve the chops with the cabbage and the dressing drizzled over.
8.
You could also serve these chops with some mashed potatoes, or some baked potatoes that have been cooked offset on the BBQ.
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