Feature Recipe

For the brine, place all the ingredients in a saucepan with 4 cups of water. Bring to the boil, stir until salt has dissolved, then remove from heat and place in the fridge to cool. When chilled to fridge temperature, add chops and leave refrigerated for at least 30 minutes and up to 2 hours. Remove chops from brine. Pat dry with a paper towel. Leave out of the fridge for at least half an hour before cooking. For the sauce, peel, core and slice apples. In a large saucepan, start making a dry caramel. Sprinkle sugar evenly on the […]

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