Barbecued pickled pork chop with honey and caraway

Barbecued pickled pork chop with honey and caraway

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is a great pork dish; the meat takes on the flavour of the caraway and sweetness of the honey. Just be careful when you’re grilling the chops as the honey can burn very easily. Serve with red cabbage with apple and caraway, or cabbage, apple and tarragon salad.

Ingredients

Quantity Ingredient
6 x 300g pork chops
1 litre Basic brine
1 tablespoon caraway seeds
3 tablespoons coriander, chopped
1 teaspoon freshly ground black pepper
2 spring onions, chopped
1/4 cup honey
2 lemons, juiced

Method

  1. Place the pork chops in the brine, making sure they are completely submerged.You might want to place a weighted plate on top to keep them immersed. Refrigerate for a minimum of 12 hours and for up to 24 hours. Discard the brine after using.
  2. When ready to cook the chops, preheat your barbecue or grill to medium. Mix the caraway, coriander, pepper, spring onions, honey and lemon juice to a paste and brush all over the chops. Cook the chops for 8–10 minutes, depending on thickness, basting with more of the paste and turning frequently. Remove from the heat and leave in a warm place to rest for a few minutes before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
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