Ingredients
4 pork chops
Brine: 0.95 litres water | 100g sugar | 100g salt | 50g dry lavender | 1 tbsp fennel seeds | 1/4 tsp chilli flakes | 10 whole peppercorns | 3 bay leaves | 4 garlic cloves
Bean ragu: 400g cooked borlotti beans | 115g 'nduja sausage | 115g carrots, finely diced | 115g celery, finely diced | 115g yellow onion, finely diced | 500ml chicken stock | 1 bay leaf | Handful of chopped parsley | Salt and pepper to taste | Maple syrup
Method
The key to this dish is to marinate the pork chops for 24 hours in the brine (this stage is optional).
1. Mix together the brine ingredients and bring to a rolling boil, then turn off the heat. Marinate the pork chops for 24 hours. Remove from the brine and air dry on a rack.
2. Sweat the carrots, celery and onion until softened, add the 'nduja and simmer on a low heat. Once the vegetables are tender, add the chicken stock, bay leaf and bean liquid; simmer to reduce by half and remove from the heat.
3. Fold in the beans and chopped parsley, and check for seasoning. Be careful not to overwork the ragu and break the beans.
4. Season the chops with black pepper (it will be salty from the brine). Grill to medium, brushing with maple syrup in the last minute of cooking.
5. Serve the ragu and top with the pork chop. Finish with a sprinkle of finely chopped parsley.
This recipe serves four
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