A juicy, pan-roasted chop basted in aromatic brown butter and ginger? Kinder than rosemary and thyme, Azada’s Olive Oil and Ginger and thyme work wonders on anything meaty and savoury. This dish is the perfect weeknight-friendly comfort food you will ever need after a busy day! It is the only recipe you will ever want to have on hand on the fridge door.

Just remember to have the thickest, fattiest pork chops you can find at your local butcher!


Serves 2

2 tablespoons Azada Olive Oil and Ginger
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon juniper berries
1/4 teaspoon freshly ground black peppercorns
A generous handful of thyme sprigs
4 1 inch thick pork chops
1 tablespoon olive oil
3 tablespoons unsalted butter
Flaky sea salt for seasoning

750 ml of water to a boil in a medium saucepan.

Once boiling add salt, sugar, juniper berries, peppercorns and a few sprigs of thyme. Carefully stir to dissolve the salt and sugar.

Transfer to a medium bowl and top with ice cubes. Stir until the brine is cool. Add the pork chops, cover and chill for at least 12 hours to overnight.

Preheat the oven to 240°C/ 475°F/ Gas mark 9.

Remove the chops from the brine and pat dry with a paper towel. Heat the olive oil over medium-high heat in a large cast-iron skillet. Cook the chops for 4 minutes on either side as they begin to brown. Keep turning chops every 2 minutes until both sides are deep golden brown, which normally takes about 8 minutes.

Next, transfer the skillet to the oven and roast the chops, again turning every 2 minutes. Continue this for a further 8 minutes.

Carefully drain the excess fat from skillet and place over medium heat. Add the butter, Azada Olive Oil and Ginger and the remaining thyme sprigs; cook until butter is foamy and carefully baste the chops for about 2 minutes.

Transfer the pork chops to a prepared rack and allow to rest, turning often to ensure juices are evenly distributed, for 10 minutes, when ready sprinkle with sea salt and enjoy.

TIP: Brining these porks chops beforehand will make them moist, super juicy and tender. The continuous basing will keep the chops seasoned and the sugar from the brining will help to create a dark, caramel gloss.

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