29 Jul 2020
45 Minutes | easy | Serves 2
Brining the pork chops in cider overnight keeps them super juicy and adds flavour, too. They’re perfect with a spoonful of wholegrain mustard and this herby potato salad. If you don’t have time to brine the chops they will still be delicious simply grilled.
Trim the outer layer of fat from the pork chops, using the natural line visible between the skin and meat of the pork chop as a guide (you’ll be trimming around half of the fat off).
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 the bay leaves, cover and refrigerate overnight.
To make the potato salad, cook the potatoes in boiling salted water. Drain and combine with all the other ingredients plus some salt and pepper.
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 high.
Place the pork chops on the grill and cook for around 5-10 minutes each side, depending on the thickness of the chops.
Allow the chops to rest for a few minutes before slicing and serving with the potato salad.
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