Brined pork chops with blue cheese and apples

BRINE

1 bottle (250 ml) apple juice 100 g sea salt

30-45 ml (2-3 T) each chopped

fresh sage and thyme

MEAT

4 pork loin chops, 3-4 cm thick oil 45 ml (3 T) apple jelly

125 g butter

30-60 g blue cheese, crumbled TO SERVE

3 Granny Smith apples,

sliced butter freshly ground pepper

1 Brine Mix the ingredients.

2 Meat Arrange the chops in a single layer in a non-metal bowl and pour the brine over. Cover and chill for 1½ hours, turning often. This step can also be done in a plastic bag.

3 Rinse the chops under water just before cooking. Pat dry. Brush oil all over and bring to room temperature.

4 Mix the apple jelly and butter to form a glaze.

5 Sear the chops over hot coals, baste with the apple jelly glaze and braai for about 10 minutes until just done, turning often. Remove from the heat. Sprinkle blue cheese on one side of each chop, cover lightly with foil and allow to rest for 5 minutes until the cheese just starts to melt.

6 Toserve Brown the apple slices in butter in a small pan. Season generously with pepper. Serve with the chops.

SERVES4 Preparation 15 min Pickling 1½ hours Braaiing 10 min Resting

5 min Cooking

5 min (apples)

2 Pickling in brine ensures the meat stays juicier and the flavourings in the brine penetrate the meat better.