For the brine


  • STEP 1

    Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.


Put a pan of water on to boil. Add 800g floury potatoes, cut into thick slices, and simmer for 10-15 mins until just tender. Drain the potatoes and season. Meanwhile, cook 200g trimmed fine green beans in a pan of boiling water for 3 mins, then drain and run under cold water. Heat 100ml sunflower oil in a large, non-stick pan. Add the potatoes and fry for 20 mins, turning occasionally, until they are cooked through and golden brown. For the final min, toss through the beans to heat through. Lift the potatoes and beans out of the oil with a slotted spoon and drain on kitchen paper. Deseed and finely chop 1 red chilli, and finely chop 2 garlic cloves. Once the oil has cooled slightly, add the chilli and garlic and fry for 3 mins until softened. Sprinkle the chilli, garlic and 1/2 small pack of chopped coriander over the potatoes and beans, then serve.


To get ahead, make the brine for the chops a day in advance. On the day, brine the chops for an hour before cooking.

Goes well with


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