Mustard Fried Brined Pork Chops, Roast Apple Sauce, Celery & Apple Salad
Ingredients
4 x 200g pork chops
1 litre water
50g salt
50g brown sugar
Few cloves
Few sprigs thyme
1 tablespoon cracked black pepper
Method
Bring the water to the boil with salt, sugar, cloves, thyme and pepper.
When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight.
Remove chops from brine and pat dry on kitchen paper.
Ingredients
4 tablespoons plain flour
½ teaspoon salt
2 teaspoons mustard powder
2 tablespoons cooking oil
25g butter
100ml dry cider
Chopped parsley
Method
Mix the flour, salt and mustard and dredge the chops in the mixture, shaking off the excess.
Heat the oil in frying pan on high heat and add the chops.
Seal for a couple of minutes both sides then dot around the butter and low the heat.
Cook until golden and cooked through.
Set aside to rest.
Add the cider to the pan and cook until spoon coating consistency.
Add chops to pan with any juices, check seasoning and add the parsley. Serve.
Roast apple sauce
2 Bramley apples
1 teaspoon oil
2 teaspoons soft brown sugar
Salt to taste
Method
Set oven to 200oc and line a baking tray with parchment paper.
Brush the apples with oil and place on tray. Roast until they are soft and burst.
Don’t worry about burnt bits. Add the sugar and blend to a puree. Pass the mixture through a fine sieve – press with a silicon spatula is the most effective way. Check seasoning.
Celery and apple salad
2 red eating apples
2 sticks celery
1 teaspoon Dijon mustard
25ml cider vinegar
1 teaspoon sugar
75ml olive oil
1 shallot or small red onion, finely sliced
Method
Slice the celery as finely as you can and place in a bowl.
Quarter and core the apples, slice each quarter and then cut into sticks.
Whisk the mustard, vinegar, oil and sugar together and season to taste. Add the to the apple mixture with the shallot and mix well. Leave for an hour before serving.
