Pork chops are the perfect serving size for dinner and with help from toasty hazelnuts, you'll have a showstopper in no time. Add a grain or warm up a piece of crusty toast to soak up the rest of the dressing.
Hazelnut Pork Chops
Serves 2
| Things you'll need: | |
| 2 pork chops 3 tablespoons kosher salt, plus more for seasoning 1 tablespoon pepper, plus more for seasoning 4 cups water 1 cup ice | 1 bay leaf 3 cloves garlic, crushed 2 teaspoons olive oil 1/2 cup hazelnuts 1 tablespoon honey 1 teaspoon water |
Prepare a quick brine by boiling the water, bay leaf, salt and 2 cloves of garlic together for 5 minutes.
Turn off the heat and add the ice.
Brine the pork chops for at least 30 minutes and up to 4 hours in the fridge.
Drain and pat the outside of your chop dry with a paper towel.
Rub the chops with olive oil and season both sides generously with salt and pepper.
Preheat an oven to 400 degrees F.
Heat a cast iron or oven-safe pan on high on the stove.
Sear the pork chops on both sides for 2 minutes to brown the outside.
Place the pan in the oven for 8 to 10 minutes.
Meanwhile, roughly chop the hazelnuts.
Mash them with the last piece of garlic, honey and bit of water.
The pork chops are safe to eat when it is cooked to 145 degrees F.
Transfer the chops to a plate to rest for 2 to 3 minutes.
Whisk the pan juices with the hazelnut mixture and pour over your chops.
