Pork chops with gin marinade by Lauraine Jacobs | Cuisine issue #102
Photo by Kieran Scott
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They can be cooked on a grill plate or the barbecue, and brushed with the marinade during the cooking.
6 pork chops
12 crushed juniper berries
1 teaspoon allspice
2 sprigs thyme, chopped
2 tablespoons chopped flat-leafed parsley
1 finely chopped shallot
1 tablespoon brown sugar
2 tablespoons gin
juice and zest of 1 orange
salt and freshly ground black pepper
olive oil for grilling
fresh green beans, baby turnips and beetroot to serve
Pat the pork chops dry and trim off any excess fat. Mix all the remaining ingredients together in a shallow dish, and place the pork chops in this mixture to marinate for at least an hour.
Heat the barbecue or a ridged grill pan and brush lightly with olive oil. Cook chops over low to medium heat, basting occasionally with the marinade, until the meat is cooked through but still juicy (about 6 minutes each side).
Serve with a fresh green bean salad tossed with a few baby turnips and beetroot and dressed with orange juice and olive oil.
Was sounding good up until the last sentence.
