300 ml dry cider
3 tbsp coarse sea salt
5 allspice berries
1 double-cut pork chop, trimmed (or 2 large pork chops - see comment)
1 tbsp olive oil
2 green shallots, sliced
1 red chilli, finely chopped
½ tsp chopped rosemary leaves
2 Granny Smith apples, diced
2 tbsp cider vinegar
2 tbsp golden caster sugar
- Mix the cider, salt and allspice and put with the pork into a plastic container that the pork chop will fit in snugly. Cover and put in the fridge overnight.
- To make the relish, heat 1 tbsp oil in a pan and add the shallots, chilli and rosemary. Cook until soft, then tip in the apples, vinegar, sugar and 2 tbsp water. Cook over a gentle heat until the apple is soft.
- Take the pork out of the cider brine, give it a quick rinse and pat dry. Rub all over with olive oil and season really well.
- Heat the oven to 200C/fan 180C. Heat a pan to very hot. Sear the chop on both sides until well coloured (about 5 minutes on each side), then turn it onto its fat and press it down in the pan to crisp and render the fat. Transfer to the oven and cook for 20 minutes. Rest for 5 minutes, then carve into slices and serve with the relish and some buttered greens.