This is the equivalent to buttermilk chicken. I always think pork chops can be a little bit stringy and slightly chewy. I don’t like eating pork pink so this is such a good way to keep the pork nice and moist without worrying about cooking it too much. You can put any aromatics in it. I just love the combo of rosemary, aniseed and orange.
- 1/4 cup fine sea salt
- 1/4 cup golden caster sugar
- 1 star anise
- 1 tsp Szechuan peppercorns
- 1 tsp coriander seeds
- 1/2 tsp mustard seeds
- 1 sprig fresh rosemary
- 2 garlic cloves, smashed
- 1 orange, sliced
- 1 1/2 cups hot chicken stock
- 2 cups ice cold water, I popped mine in the freezer for 10 minutes
- Add the salt, sugar, star anise, peppercorns, coriander seeds and mustard seeds to a bowl and give it a mix to combine.
- Making sure the chicken stock is hot add it to the bowl and stir so the sugar and salt dissolves.
- Add the rosemary, garlic and orange slices. Pour in the cold water, mix and add your pork chops. Cover and leave to brine in the fridge for an hour.