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Succulent Pork Chops

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  • Serves: 4
  • Prep Time: 15
  • Ready in: 10-15 mins
  • Difficulty: Easy
  • Print:
Succulent Pork Chops
 

Ingredients

  • 4 large pork chops 4 cm thick, rind off, but the fat nicked every 1cm
  • Rub/Brine
  • 2 level tbsp table salt
  • 1 level tbsp celery salt
  • 2 level tbsp caster sugar
  • 1 tsp ground black pepper
  • 1 tbsp garlic granules
  • Basting Sauce/Marinade/b>
  • 50mls olive oil
  • 100mls cider vinegar
  • 100mls cider
  • 50mls tomato ketchup
  • 2 tbsp garlic powder
  • 2 tbsp light brown sugar
  • ½ tsp red chilli flakes

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Method

  • Mix the salts, sugar, pepper, and garlic really well, then sprinkle evenly over the pork chops, rub in gently, turn over, repeat the process, and leave for 10 minutes.
  • After 10 minutes, turn over and leave for a further 10 minutes.
  • Wash off the sugar and salt from the chops, then pat really dry with a kitchen towel.
  • Heat a frying pan, add a dash of oil, gently cook the chops for 4-5 minutes on each side, remove from the pan from the stove, cover loosely with foil, and leave for 10 minutes, making sure the chops are just cooked, not overcooked.
  • Baste with the sauce just before serving and flash seal for a few seconds, do not overcook.

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