Dry-brined pork chops with roasted vegetables
In this recipe for dry-brined pork chops with roasted vegetables we make use of science to achieve tender and delicious meat.
Servings 4
Equipment
- oven
Ingredients
- 4 pork chops
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- 4 tsp sea salt flakes
- 2 tbsp coconut or olive oil
Vegetables
- 2 bunches of asparagus
- 1 fennel bulb
- 1 bunch of radishes
- handful of rocket
- 1 tsp coconut oil
- drizzle of caramelised balsamic vinegar
Instructions
- Season both sides of the pork chops with paprika, oregano and salt. Place chops on a rimmed baking sheet and leave in the fridge uncovered at least overnight and up to 24 hours.
- Take chops out of the fridge at least 30 minutes before cooking to bring to room temperature.
- Preheat oven to 180°C (160°C fan-forced).
- Snap hard ends of asparagus stalks and cut them in 2-3 pieces.
- Wash and chop fennel in large chunks.
- Place asparagus, fennel and radishes in a baking sheet, drizzle with coconut oil. Bake for 20-30 minutes.
- While vegetables are roasting, heat oil in a pan. Shake excess salt off chops and cook 6-8 minutes per side, until completely cooked through.
- Serve chops alongside vegetables drizzled with caramelised balsamic.