Pork chop brine

Name: Pork chop brine
Yield: Enough brine for 4-6 chops
Ingredients: 1 piece Cinnamon stick; 1 Star anise; 5 Cloves; 1 tsp Juniper berries; 1 tsp Coriander seeds; 1 tsp Black peppercorns; 1 Dried chilli, red; 5 cups Water; 5 cloves Garlic, smashed; 5 Bay leaves, fresh; 1 Orange, juice and zest, or use the zest and juice of 1 lemon instead; 3 Tbsp Brown sugar; 2 Tbsp Flaky sea salt; 4 Pork chops, thick cut (there will be enough brine for up to 6 chops) (Main); 1 drizzle Extra virgin olive oil, for grilling

Makes: Enough brine for 4-6 chops

Tamara West

Warren Elwin

Food writer

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Immerse thick-cut pork chops in this spicy brine overnight and you will be rewarded with well-flavoured, succulent meat.

Ingredients

1 piece	Cinnamon stick
1	Star anise
5	Cloves
1 tsp	Juniper berries
1 tsp	Coriander seeds
1 tsp	Black peppercorns
1	Dried chilli, red
5 cups	Water
5 cloves	Garlic, smashed
5	Bay leaves, fresh
1	Orange, juice and zest, or use the zest and juice of 1 lemon instead
3 Tbsp	Brown sugar
2 Tbsp	Flaky sea salt
4	Pork chops, thick cut (there will be enough brine for up to 6 chops) (Main)
1 drizzle	Extra virgin olive oil, for grilling

Directions

In a mortar and pestle, lightly crush the cinnamon, star anise, cloves, juniper berries, coriander, peppercorns and chilli.
Add spices to a large saucepan with the water, smashed garlic, bay leaves and the zest and juice of an orange or lemon, sugar and flaky sea salt. Simmer for 7 minutes then cool
Immerse 4-6 thick cut pork chops in the brine and refrigerate overnight.
To serve, dry the chops, drizzle with a little olive oil, lightly season, then grill until done to your liking.