Ingredients
| FOR THE PORK | |
| 500g sugar | |
| 5 sprigs thyme | |
| 3 bay leaves | |
| 10g coriander seeds | |
| 10g peppercorns | |
| 10g juniper berries | |
| 10g star anise | |
| 2 cinnamon sticks | |
| zest of 1 lemon | |
| 4 litres water | |
| 250g salt | |
| 8 bone-in pork chops | |
| 4 tablespoons butter | |
| 1 teapsoon salt | |
| sage butter, to serve | |
| pork jus, to serve | |
| pickled garlic, to serve | |
| roasted sweet peppers, to serve | |
| parsley, to serve | |
| FOR THE SAGE BUTTER | |
| ½ large onion, diced | |
| 1 clove garlic, sliced on a mandolin | |
| 250g unsalted butter, at room temperature | |
| 2 teaspoons Worcestershire sauce | |
| 2 teaspoons sriracha | |
| ¼ bunch sage leaves, fried | |
| â…› bunch sage, finely shredded | |
| 1 tablespoon wholegrain mustard | |
| FOR THE PORK JUS | |
| 500ml chicken jus | |
| 200ml whipping cream | |
| 160g smoked pork | |
| FOR THE PICKLED GARLIC | |
| 50ml water | |
| 100ml white wine vinegar | |
| 12g sugar | |
| 1 clove | |
| 1 cinnamon stick | |
| 1 star anise | |
| 1 clove garlic | |
| FOR THE ROASTED SWEET PEPPERS | |
| 5 red peppers | |
| 8 pickled sweet peppers, cut into strips |
Instructions
| 1. | FOR THE PORK |
| 2. | Make a dry caramel by heating the sugar and aromatics (use 3 sprigs of thyme here, reserve the rest for the baste) over a high heat until it comes to a dark caramel colour. |
| 3. | Once the caramel is golden add the water and salt. |
| 4. | Once dissolved allow to cool below 5℃. |
| 5. | Brine the pork chops for six hours. |
| 6. | Remove the pork chops from the brine and sear them on both sides until golden brown. |
| 7. | Roast in the oven until the internal temperature reaches 50℃ (about 8 minutes at 200℃). |
| 8. | Put the butter, salt and 2 sprigs of thyme in a pan and heat. |
| 9. | Add the pork chop and spoon hot butter over to finish cooking. |
| 10. | FOR THE SAGE BUTTER |
| 11. | Sweat the onions and garlic until cooked but not coloured. |
| 12. | With the paddle attachment on a mixer combine all the ingredients. |
| 13. | Cool the butter until pliable but not completely hardened. |
| 14. | Roll into tubes using plastic wrap then cut into discs. |
| 15. | This makes more than is required for this recipe – it can be stored in the freezer. |
| 16. | FOR THE PORK JUS |
| 17. | Reduce the chicken jus by about half, add the cream and continue to reduce until it will coat the back of a spoon. |
| 18. | Slice the smoked pork trimmings and steep the meat in the jus for about 15 minutes, then season to taste. |
| 19. | FOR THE PICKLED GARLIC |
| 20. | In a pan combine all the ingredients except the garlic. |
| 21. | Bring to a boil, then cool. |
| 22. | Slice the garlic on a mandolin then pour over 2 tablespoons of the hot sauce. |
| 23. | FOR THE ROASTED SWEET PEPPERS |
| 24. | Deep fry the red peppers until blistered. |
| 25. | Cover and let sweat, then peel, remove the seeds and stems and cut into strips. |
| 26. | Combine with the pickled peppers. |
| 27. | Serve with the pork chops. |
| 28. | TO SERVE |
| 29. | Partially melt a portion of sage butter on top of each chop. |
| 30. | Put a spoonful of pork jus alongside each chop, top the jus with a serve of peppers and place some pickled garlic atop the peppers. Garnish with parsley. |
Food Matt Lambert & Photography Nitzan Keynan & Assistant Sapir Matmon
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