This recipe is amazing for bringing out the flavour of the pork. Marinating in a simple brine for a few minutes can make all the difference to the succulence of pork, chicken and turkey. Serve with a few new potatoes and green beans.
For the pork6 x 140g pork chops
rind scored in 1cm slices
oil, for brushing
For the Brine
30g caster sugar
For the Butternut Relish
4 tablespoons olive oil
1 teaspoon caraway seeds
1 teaspoon whole cloves
1 small red onion, finely chopped
2 garlic cloves, crushed
1 tablespoon finely chopped fresh root ginger
450g butternut squash, peeled, deseeded and roughly cubed
125ml red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon gluten-free Worcestershire sauce
175g light brown muscovado sugar
salt and freshly ground black pepper
For the Glaze
3 tablespoons maple syrup
1½ tablespoons olive oil
new potatoes and green beans to serve
First, prepare the relish. Heat the olive oil in a large pan. Add the caraway seeds, cloves, onions, garlic and ginger and cook for about 6 - 8 minutes.
Add the squash, vinegars, Worcestershire sauce and sugar, stir and season well. Cover and cook slowly, until the squash is tender, this should take about 10 minutes. Then remove the lid and cook until pulpy and thick, about 10 minutes.
To make the brine, place the sugar, salt and 300ml cold water in a small pan and heat until the sugar and salt have dissolved. Pour into a measuring jug and top up to 350ml with cold water.
Place the chops in a single layer in a non-metallic dish and pour the brine over. Leave to marinate for 10 - 15 minutes.
Preheat the grill to medium, and brush the chops with a little oil on both sides.
Combine the maple syrup and olive oil to make the glaze.
Grill the chops for 5 - 6 minutes on each side then, when just cooked, finally brush with the maple syrup and olive oil mixture. Return to the grill for 1 - 2 minutes, taking care as they will catch very easily.
Serve with the relish.
From Phil's Book: Seriously Good Gluten Free Cooking