Pan Roast Juniper-Brined Pork Chop With Charred Cabbage Recipe

Name: Pan Roast Juniper-Brined Pork Chop With Charred Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: rapeseed oil 30g butter 1 sprig rosemary 2 cloves garlic juice of half an orange; 4 pork chops; 1/4 cup sea salt; 1/4 cup brown sugar; 2 bay leaves; 1 tablespoon black pepper; 12 juniper berries; zest of 1/2 orange; 2 sprigs of rosemary; 1 sprig of rosemary; 1 clove garlic; 2 tablespoons rapeseed oil; 2.5 liters water; 30 gram butter; rapeseed oil; 1 sprig rosemary; 2 cloves garlic; juice of 1/2 an orange; Charred Cabbage; 1 head of savoy cabbage; rapeseed oil; salt & pepper; 3 carrots; 2 tablespoons white wine vinegar; 250 milliliters water; 1 tablespoon sugar

Servings: persons

rapeseed oil 30g butter 1 sprig rosemary 2 cloves garlic juice of half an orange
4 pork chops
1/4 cup sea salt
1/4 cup brown sugar
2 bay leaves
1 tablespoon black pepper
12 juniper berries
zest of 1/2 orange
2 sprigs of rosemary
1 sprig of rosemary
1 clove garlic
2 tablespoons rapeseed oil
2.5 liters water
30 gram butter
rapeseed oil
1 sprig rosemary
2 cloves garlic
juice of 1/2 an orange
Charred Cabbage
1 head of savoy cabbage
rapeseed oil
salt & pepper
3 carrots
2 tablespoons white wine vinegar
250 milliliters water
1 tablespoon sugar

1
To brine the pork chops, place all brining ingredients and pork chop in a container and cover.
2
Leave the container brining liquid and pork chop in the fridge for about 20 hours or overnight.
3
When ready to cook, remove pork chop from the brining liquid and place on kitchen towel to dry them.
4
Preheat oven to 200C.
5
Place the white wine vinegar, water and sugar in a bowl and mix for pickling.
6
Shave the carrots with a peeler to make long thin strips. Place them into the bowl of vinegar and let sit until ready to serve.
7
Divide the whole cabbage into 8 wedges and place on lightly greased baking tray. Drizzle some oil over the cabbage and season with salt and pepper.
8
Place the cabbage into the preheated oven for 15 minutes.
9
Heat the pan with some rapeseed oil and butter. Place the rosemary, garlic and pork chops on the pan.
10
Let it cook until one side is coloured then turn and cook for a few more minutes, making sure they are not over cooked.
11
Remove from pan and place on a rack to rest.
12
In the same pan, squeeze over the orange juice to de-glaze pan. Reduce the liquid until it becomes a sauce like consistency. Sieve to remove any particles.
13
Serve the pork chop with charred cabbage and pickled carrots.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: rapeseed oil 30g butter 1 sprig rosemary 2 cloves garlic juice of half an orange, 4 pork chops, 1/4 cup sea salt, 1/4 cup brown sugar, and more.

Yes, Pan Roast Juniper-Brined Pork Chop With Charred Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roast Juniper-Brined Pork Chop With Charred Cabbage

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