Get creative with your herb choice. If you don’t have any fresh sage, try other woody herbs such as rosemary, thyme or bay.
Jamie's Food Team
By Ben Slater
25 mins plus brining
Not Too Tricky
serves 2
About the recipe
Take your pork up a notch with this easy, fail-safe method for cooking chops. We’re dry-brining this one (which basically means salting it and leaving it to rest), resulting in the juiciest, most tender meat once cooked. Serve with seasonal stone fruits for that perfect blend of sweetness and tartness.
Recipe From
Ingredients
1 x 400g higher-welfare double pork chop (approximately 2.5cm thick), bone in, rind removed
olive oil
½ a bunch of fresh sage (10g)
2 cloves of garlic
500g mixed seasonal stone fruit, such as plums, peaches, apricots
red wine vinegar
SHOP JAMIE’S SERVEWARE
Top Tip
The quality of your meat will really make a difference here, so try to go for the best pork chop you can afford.
Method
- Use a sharp knife to deeply score the fat of the pork chop in a criss-cross pattern. Season all over with a good pinch of sea salt, then transfer to a cooling rack set over a tray and leave to dry-brine in the fridge for 4 to 12 hours.
- When you’re ready to cook, pat the chop dry using kitchen paper. Place a large frying pan on a medium-low heat with 1 tablespoon of oil, then use tongs to hold the chop in the pan, fat-side down, and sear for 6 to 7 minutes, or until golden and the fat has rendered out.
- Turn the heat up to medium-high, then lay the chop flat in the pan and cook for 7 minutes, or until browned and cooked through, turning every minute or so and basting with the lovely pan juices.
- With 1 minute of cooking time left to go, pick the sage leaves, bash the unpeeled garlic cloves and add to the pan. Remove the chop, sage and garlic to a board and rest for at least 10 minutes.
- Halve or quarter the fruit, removing the stones as you go. Drain most of the fat from the pan into a jar to use for cooking another day, then add the fruit to the pan with a splash of red wine vinegar and a pinch of sea salt. Cook for 3 to 4 minutes, or until jammy, stirring regularly, then transfer to a serving platter.
- Slice the pork off the bone, carve crossways into thick strips and serve on top of the stone fruits with the crispy garlic and sage. Delicious with seasonal greens.
Beautiful served on the Pass-Me Platter from Jamie's Big Love serveware collection.
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