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.
Pork loin chop, salt, brown sugar, water, pepper
Dressing: seeded mustard, honey, lemon juice, olive oil, pepper
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.