Good-quality chops don’t necessarily need to be brined, but the brining process does create a juicy, full-flavoured result. A pork collar chop contains all the goodness from various muscles (neck, shoulder, loin) and is packed full of flavour. Meat from pigs with older European pedigrees, such as Tamworth, Berkshire, Hampshire and Large Blacks, is best. We’ve also used this recipe on a whole butterflied chicken with marvellous results. Prepare the brine the day before.
Ingredients 21
Brine
Sauce Charcuterie
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Method 12
To Brine The Pork
Simmer , , , lemon zest, , , , and in a large saucepan over medium heat.
Remove the brine from the heat, let it cool, and then refrigerate. A few hours before you wish to cook the , place the chops into a container that will fit them snugly, not stacked on top of each other.
Strain the brine and pour over the , then refrigerate for 2–2½ hours, turning occasionally.
To Make The Sauce
Warm the in a small non-reactive saucepan over a medium heat, then sauté the and until transparent. Add the and , then bring to a simmer and cook until reduced by half.
Add the and reduce until the consistency of a thick glaze.
Remove the thyme sprigs and set the sauce aside until ready to use.
When ready to serve, warm over a low heat, then add the and whisk until dissolved. At the last moment, add the , , and .
To Serve
If you brined your , remove from the brine, pat dry and bring to room temperature. If you have not brined your pork, season well with salt and simply bring to room temperature.
Meanwhile, preheat your barbecue grill until relatively hot. Once again, pat dry the with paper towel and brush with a few drops of grapeseed oil.
Cook the on the grill, turning occasionally, for 5–7 minutes or until they reach an internal temperature of 62°C (145°F).
Rest for 15 minutes, then return to the grill for 1–2 minutes to warm, turning a few times.
Carve off the bone into 1 cm (½ in) thick slices and arrange on a serving plate. Spoon the warm sauce charcuterie over the chops and serve.
