Brined pork loin chops with honey mustard dressing

HERE'S HOW WE MAKE IT

We first brine the chops for four hours in a brown sugar/salt solution that gives them a subtle sweetness and seasoning and prevents them from drying out when they cook. The dressing is simple - but so good with pork: grain mustard whisked with lemon juice, extra virgin olive oil and pepper.

INGREDIENTS

Pork loin chop, salt, brown sugar, water, pepper

Dressing: seeded mustard, honey, lemon juice, olive oil, pepper

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	SMALL	LARGE
ENERGY	4322.3kj	8644.6kj
PROTEIN	108.8g	217.6g
FAT TOTAL	56.7g	113.4g
- SATURATED	19.1g	38.2g
CARBS	21.7g	43.4g
- SUGARS	20.9g	41.8g
SODIUM	531.2mg	1062.4mg

SIZES

Small:

Serves two adults with accompaniments

Large:

Serves four adults with accompaniments

GOES WITH

The roasted cabbage with apples, leeks and walnuts is made for this dish. Add some of our buttered mash or roast kipfler potatoes on the side and you'll have a mid-winter feast.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

Defrost fully before cooking. Remove sachet of dressing. In a non-stick frying pan heat 15ml of olive oil over medium-high heat. When the pan starts to smoke drop in your pork chops, listening for a rapid sizzle. Cook for 3 -4 minutes either side, allowing to rest for a further 4 minutes. Drizzle with honey mustard dressing.