Herb-brined pork chops

Herb-brined pork chops

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(7 ratings)

Prep: 10 mins Cook: 35 mins - 40 mins plus brining


Serves 6
Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal314
  • fat19g
  • saturates7g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein35g
  • salt2g


  • 6 pork chops

For the brine

  • 140g demerara sugar
  • 200g sea salt
  • 1 tbsp pink peppercorns
  • 1 tbsp juniper berries
  • 1 tbsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 bay leaves
  • 2 thyme sprigs


  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.

  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.

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Comments, questions and tips

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thunsley's picture
14th Jul, 2019
I usually find chops dry no matter how careful I am in cooking them. These were really tender and juicy. Even my husband commented on them and said how tasty they were. My only comment would be, be careful on the seasoning. I forgot to take into account the brining and slightly over salted the chops during cooking.
18th Oct, 2017
This is a great recipe, and so simple. I've made it twice, once with all the ingredients, and once substituting a tsp black peppercorns, a few capers and a tsp sage for the tbsp pink peppercorns as I didn't have any. Either way, it's great. It's just so warming, peppery and delicious and pairs really well with kale and leeks sautéed in butter and lemon juice. As an additional plus, the meat comes out so juicy, that you don't need a sauce or gravy.
3rd Oct, 2017
Fantastic recipe! Super easy and the chops were just amazing. Succulent, flavoursome, absolutely gorgeous. Really recommend this recipe, and I'm not the greatest fan of chops as a rule.
2nd Dec, 2016
Amazing, cannot recommend highly enough. Give it a go. Yum
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