Brining is nothing new, its been round for centuries, take bacon for example, its delicious. The secret is to lightly brine, chops below will only need 20 minutes maximum, yes 20 minutes. As they say, taste the difference ...
- 4 thick cut
- nice and fatty pork chops, say 2-2.5cm thick
- 60g sugar
- 30g salt
- 600mls or 600g water
- 4 large ripe Conference pears
- 8tbsp maple syrup
- 8 tbsp olive oil
- salt and freshly milled black pepper
- Place the sugar, water and salt together into a saucepan.
- Dissolve slowly over a low heat, then bring to the boil.
- Once dissolved, cool.
- Once cooled weigh, then, bring the total weight back to 600g or 600mls with cold water.
- Pour half the brine into a small, glass, ceramic, stainless steel tray.
- Place the chops into the tray and brine nice and snug.
- Pour over the rest of the brine.
- Cover and leave for 20 minutes, no more.
- When you are ready to eat, remove the chops from the brine, dry well on kitchen towel.
- No need to season.
- Heat a couple of tablespoons of oil in a frying pan.
- Lightly pepper the chops, then gently cook for 4-5 minutes on each side.For The Pears:
- Set the oven to 160° C, Gas 3.
- Cut the pears in half lengthways, cut a small sliver off the bottom of the pear, and then scoop out the core and pips with spoon.
- You will end up with the pear sitting nicely cut side up and level.
- Drizzle over a the maple syrup and olive oil, and a touch of salt and pepper, and bake in a cool oven for about 2 hours or until well shrivelled and soft.
- The pears will shrivel and brown slightly, but the flavour will intensify by about 3 fold.
- Once the chops are cooked, serve with the pears roughly sliced and topped on the chops.