Pork Chops with Truffle Honey, Aubergine and Salsa
Glynn Purnell's Perfect Pork Chops! Caramelised pork chops served with crispy, deep-fried aubergine, drizzled in rich truffle honey, and topped with a vibrant green salsa. Delicious!
Ingredients
- 2 pork chops
- 30g fennel seeds
- 3 star anise
- 50g stem ginger
- Table salt
Green Salsa
- 50g olives
- 50g capers
- 25g sundried tomatoes
- 15g spring onion
- 5g parsley
- 10g cucumber
- Coriander
- Mint
Aubergine
- 1 aubergine
- 200g plain flour
- 10g onion powder
- 10g smoked paprika
- 5g garlic powder
- 5g table salt
Honey Truffle Dressing
- 2 tbsp honey
- 1 tbsp truffle oil
- 1 tbsp soy sauce
- 10g diced truffle
Method
Pork Chops
- To brine the pork, start by weighing the chops and weigh out 2% of the total weight in salt.
- Add the salt, fennel seeds, stem ginger and star anise in a pan with 1L of water and bring to a boil.
- Allow the brine to cool completely.
- Place the pork chops in a large plastic container and cover with cold water and the cooled brine. Stir and allow to brine for 6 hours.
- Preheat the oven to 200°C.
- Remove the chops from the brine, pat to dry and then pan fry until caramelised. Finish in the oven for 4-5 minutes.
- Allow to rest and serve
Green Salsa
- Chop all of the ingredients and place into a bowl. Season with olive oil and salt.
Aubergine
- For the batter, mix all the dry ingredients together in a bowl and add cold water to make a smooth batter.
- Slice the aubergine into four then down into large strips
- Add the aubergine to the batter and deep fry at 180°C until golden and crispy
- Drain onto kitchen roll and season with salt.
Honey Truffle Dressing
- Mix to combine and then drizzle over the aubergine.
Serve the pork chops along with the deep-fried aubergine, honey truffle dressing and green salsa and finish with grated Parmesan.
Ingredients
- 2 pork chops
- 30g fennel seeds
- 3 star anise
- 50g stem ginger
- Table salt
Green Salsa
- 50g olives
- 50g capers
- 25g sundried tomatoes
- 15g spring onion
- 5g parsley
- 10g cucumber
- Coriander
- Mint
Aubergine
- 1 aubergine
- 200g plain flour
- 10g onion powder
- 10g smoked paprika
- 5g garlic powder
- 5g table salt
Honey Truffle Dressing
- 2 tbsp honey
- 1 tbsp truffle oil
- 1 tbsp soy sauce
- 10g diced truffle
Method
Pork Chops
- To brine the pork, start by weighing the chops and weigh out 2% of the total weight in salt.
- Add the salt, fennel seeds, stem ginger and star anise in a pan with 1L of water and bring to a boil.
- Allow the brine to cool completely.
- Place the pork chops in a large plastic container and cover with cold water and the cooled brine. Stir and allow to brine for 6 hours.
- Preheat the oven to 200°C.
- Remove the chops from the brine, pat to dry and then pan fry until caramelised. Finish in the oven for 4-5 minutes.
- Allow to rest and serve
Green Salsa
- Chop all of the ingredients and place into a bowl. Season with olive oil and salt.
Aubergine
- For the batter, mix all the dry ingredients together in a bowl and add cold water to make a smooth batter.
- Slice the aubergine into four then down into large strips
- Add the aubergine to the batter and deep fry at 180°C until golden and crispy
- Drain onto kitchen roll and season with salt.
Honey Truffle Dressing
- Mix to combine and then drizzle over the aubergine.
Serve the pork chops along with the deep-fried aubergine, honey truffle dressing and green salsa and finish with grated Parmesan.
