Cider Brined Pork Chops with Potato Salad

Serves 2

Prep Time 20 minutes plus overnight marinating (if using the brine)

Cook Time 10-15 minutes depending on thickness of the chops


Ingredients

For the pork chops 

500ml cider 
2 thick-cut pork chops 
1 tablespoon sea salt 
2 bay leaves

For the potato salad 

500g waxy potatoes 
1 tablespoon each basil, tarragon and chives (or soft herbs of your choice) 
1 tablespoon creme fraiche, mascarpone or mayonnaise 
1 tablespoon white wine vinegar 
½ red onion, finely chopped 
 

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Method

Brining the pork chops in cider overnight keeps them super juicy and adds flavour, too. They’re perfect with a spoonful of wholegrain mustard and this herby potato salad. If you don’t have time to brine the chops they will still be delicious simply grilled.

Cider Brined Pork Chop .jpg

1. Trim the outer layer of fat from the pork chops, using the natural line visible between the skin and meat of the pork chop as a guide (you’ll be trimming around half of the fat off).

2. Combine the cider with the salt and stir until the salt is dissolved. Place the pork chops in a shallow dish and pour over the brine, making sure the chops are completely covered. Add the bay leaves, cover and refrigerate overnight.

3. To make the potato salad, cook the potatoes in boiling salted water. Drain and combine with all the other ingredients plus some salt and pepper.

Potato Salad .jpg

4. Remove the pork chops from the brine and pat dry.

5. Light 2 gas burners on the Jupiter Outback BBQ and set the heat to medium high.

6. Place the pork chops on the grill and cook for around 5-10 minutes each side, depending on the thickness of the chops.

Pork Chop Cooking .jpg

7. Allow the chops to rest for a few minutes before slicing and serving with the potato salad.

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques.