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 

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.
 SMALLLARGE
ENERGY 4322.3kj8644.6kj
PROTEIN108.8g217.6g
FAT TOTAL 56.7g113.4g
- SATURATED 19.1g38.2g
CARBS21.7g43.4g
- SUGARS20.9g41.8g
SODIUM 531.2mg1062.4mg
Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments
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.

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.