Watercress soup with bacon dumplings
Take this simple green soup from light lunch to dinner party starter with a mouth-watering, meaty garnish of streaky bacon dumplings
Herb-brined pork chops
- Preparation and cooking time
- Prep:
- Cook: -
- plus brining
- Easy
- Serves 6
Skip to ingredients
For the brine
- 140g demerara sugar
- 200g sea salt
- 1 tbsp pink peppercorns
- 1 tbsp juniper berries
- 1 tbsp coriander seeds
- 2 bay leaves
- 2 thyme sprigs
Nutrition: per serving
- kcal314
- fat19g
- saturates7g
- carbs1g
- sugars1g
- fibre0g
- protein35g
- salt2g
Method
step 1
Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
step 2
Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.
