Brined pork chops with blue cheese and ap­ples

YOU Best Recipes: Braai - - Contents -


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

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

fresh sage and thyme


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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.