Ingredients

  • 2 Saddleback pork chops 200g – 250g
  • 1 spring cabbage
  • 50g toasted chopped walnuts
  • 25ml French dressing
  • Tbsp chopped chives
For the brine
  • 150g Maldon sea salt
  • 1 tsp pepper corns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1.5ltr water
For the Cafe de Paris butter
  • 250g unsalted butter (softened)
  • ½ tbsp paprika
  • Pinch cayenne pepper
  • Pinch curry powder
  • 3 salted anchovies
  • ½ lemon zested
  • ½ orange zested
  • 100ml tomato ketchup
  • 50ml English mustard
  • 15ml Madeira or sherry
  • 6ml Worcestershire sauce
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 1 tbsp chopped marjoram
  • 1 tsp thyme leaves
  • 1 sprig of rosemary (picked)
  • 15g capers
  • 2 cloves garlic (grated)
For the pickled walnut mayo
  • 3 pickled walnuts
  • 2 tsp pickled walnut vinegar
  • 1 tsp Dijon mustard
  • 3 egg yolks
  • 1 tbsp honey
  • Salt and pepper
  • Squeeze of lemon juice
  • 250ml vegetable oil

Method

Start by making the brine. Place all the ingredients into a saucepan and bring to the boil. Then leave to cool and refrigerate.

Place the pork chop into half of the cooled brine and refrigerate for 2 hours. Then remove from the brine and pat dry with kitchen towel.

Remove the outer leaves from the cabbage and cut the heart of the cabbage in half. Place the two halves into the remaining brine for 20 minutes, then remove and leave to drain to remove any excess brine.

To make the café de Paris butter place all the ingredients into a food processor and blitz to a paste. Once blitzed place the butter onto a piece of cling film and roll to a cylinder 2-3cm thick and refrigerate.

For the pickled walnut mayonnaise place the pickled walnuts, vinegar, egg yolk, honey, salt and lemon juice into a food processor and blitz, continue to blitz and slowly drizzle in the vegetable oil to thicken and form the mayonnaise. Once thickened put the walnut mayonnaise into a piping bag.

Heat the BBQ until hot and the coals are white.

Pop the chops onto the BBQ to grill, cook for 3-4 minutes then turn the chops and cook for a further 3-4 minutes.

Heat a large frying pan, add a little olive oil and fry the cabbage until golden brown, add a knob of butter and then roast through a hot oven for 6-8 minutes until cooked.

To finish, serve the chop with a thick slice of the Café de Paris Butter and pipe some dots of the walnut mayonnaise onto the cooked cabbage, sprinkle with the chopped walnuts, chives and drizzle with the French dressing.

Ingredients

  • 2 Saddleback pork chops 200g – 250g
  • 1 spring cabbage
  • 50g toasted chopped walnuts
  • 25ml French dressing
  • Tbsp chopped chives
For the brine
  • 150g Maldon sea salt
  • 1 tsp pepper corns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1.5ltr water
For the Cafe de Paris butter
  • 250g unsalted butter (softened)
  • ½ tbsp paprika
  • Pinch cayenne pepper
  • Pinch curry powder
  • 3 salted anchovies
  • ½ lemon zested
  • ½ orange zested
  • 100ml tomato ketchup
  • 50ml English mustard
  • 15ml Madeira or sherry
  • 6ml Worcestershire sauce
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 1 tbsp chopped marjoram
  • 1 tsp thyme leaves
  • 1 sprig of rosemary (picked)
  • 15g capers
  • 2 cloves garlic (grated)
For the pickled walnut mayo
  • 3 pickled walnuts
  • 2 tsp pickled walnut vinegar
  • 1 tsp Dijon mustard
  • 3 egg yolks
  • 1 tbsp honey
  • Salt and pepper
  • Squeeze of lemon juice
  • 250ml vegetable oil

Method

Start by making the brine. Place all the ingredients into a saucepan and bring to the boil. Then leave to cool and refrigerate.

Place the pork chop into half of the cooled brine and refrigerate for 2 hours. Then remove from the brine and pat dry with kitchen towel.

Remove the outer leaves from the cabbage and cut the heart of the cabbage in half. Place the two halves into the remaining brine for 20 minutes, then remove and leave to drain to remove any excess brine.

To make the café de Paris butter place all the ingredients into a food processor and blitz to a paste. Once blitzed place the butter onto a piece of cling film and roll to a cylinder 2-3cm thick and refrigerate.

For the pickled walnut mayonnaise place the pickled walnuts, vinegar, egg yolk, honey, salt and lemon juice into a food processor and blitz, continue to blitz and slowly drizzle in the vegetable oil to thicken and form the mayonnaise. Once thickened put the walnut mayonnaise into a piping bag.

Heat the BBQ until hot and the coals are white.

Pop the chops onto the BBQ to grill, cook for 3-4 minutes then turn the chops and cook for a further 3-4 minutes.

Heat a large frying pan, add a little olive oil and fry the cabbage until golden brown, add a knob of butter and then roast through a hot oven for 6-8 minutes until cooked.

To finish, serve the chop with a thick slice of the Café de Paris Butter and pipe some dots of the walnut mayonnaise onto the cooked cabbage, sprinkle with the chopped walnuts, chives and drizzle with the French dressing.