Recipes

Ingredients: 

2 pork chops 

3 cups room temperature water 

3 tbsp brown sugar

1 tbsp kosher salt

1 stalk fresh thyme

1 tbsp butter 

1 tbsp olive oil

Black pepper

Wholegrain mustard

Lemon wedge 

Procedures:

Puncture both sides of the pork chops with a fork.

Marination:

Take a Ziplock bag and place the pork chops inside.

Add water, brown sugar and salt into the Ziplock bag.

Seal up and place the refrigerator for 2-6 hours.

Cooking:

Take the pork out of the refrigerator 20 minutes before cooking.

Pat dry the pork with paper towel.

Heat up a pan with olive oil on medium high.

Cook for for 4 minutes each side or until the underside caramelised.

Add butter and thyme and bast until golden brown.

Slice the porkchop and serve with wholegrain mustard and lemon wedge.

Sprinkle some black pepper.