Savoy Cabbage Puree, Cashew, Cherry & Mustard Jus

In a medium saucepan, combine water, salt, brown sugar, fennel seeds, black peppercorns, garlic cloves, and thyme. Bring to a boil and stir until salt and sugar are dissolved.

Prepare the Brine

Remove from heat and let the brine cool completely. Once cooled, submerge the pork chops in the brine and refrigerate for at least 4 hours or overnight.

Cool and Brine

Preheat the grill or skillet over medium-high heat. Remove pork chops from the brine, pat dry, and season with salt and pepper. Grill or sear for about 6-7 minutes on each side, or until the internal temperature reaches 145°F (63°C).

Cook the Pork Chops

Core and chop the Savoy cabbage. In a large pot, melt butter over medium heat, add the cabbage, and sauté until wilted.

Prepare the Cabbage

Add heavy cream to the pot and simmer for 10 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper to taste.

Blend the Puree

In a saucepan, combine cashews, dried cherries, Dijon mustard, chicken stock, and red wine. Bring to a simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste.

Prepare the Jus

Pork chops

Fennel seeds

Water

Salt

Brown sugar

Black peppercorns

Garlic cloves

Thyme sprigs

Savoy cabbage

Butter

Heavy cream

Black pepper

Cashews

Dried cherries

Dijon mustard

Chicken stock

Red wine

Fennel Brined Pork Chop

Make Fennel Brined Pork Chop Recipe in just 2h . Savoy Cabbage Puree, Cashew, Cherry & Mustard Jus

Fennel Brined Pork Chop Recipe

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