Pork Chops with Truffle Honey, Aubergine and Salsa - James Martin Chef

Ingredients

• 2 pork chops
• 30g fennel seeds
• 3 star anise
• 50g stem ginger
• Table salt
• 50g olives
• 50g capers
• 25g sundried tomatoes
• 15g spring onion
• 5g parsley
• 10g cucumber
• Coriander
• Mint
• 1 aubergine
• 200g plain flour
• 10g onion powder
• 10g smoked paprika
• 5g garlic powder
• 5g table salt
• 2 tbsp honey
• 1 tbsp truffle oil
• 1 tbsp soy sauce
• 10g diced truffle
• To brine the pork, start by weighing the chops and weigh out 2% of the total weight in salt.
• Add the salt, fennel seeds, stem ginger and star anise in a pan with 1L of water and bring to a boil.
• Allow the brine to cool completely.
• Place the pork chops in a large plastic container and cover with cold water and the cooled brine. Stir and allow to brine for 6 hours.
• Preheat the oven to 200°C.
• Remove the chops from the brine, pat to dry and then pan fry until caramelised. Finish in the oven for 4-5 minutes.
• Allow to rest and serve
• Chop all of the ingredients and place into a bowl. Season with olive oil and salt.
• For the batter, mix all the dry ingredients together in a bowl and add cold water to make a smooth batter.
• Slice the aubergine into four then down into large strips
• Add the aubergine to the batter and deep fry at 180°C until golden and crispy
• Drain onto kitchen roll and season with salt.
• Mix to combine and then drizzle over the aubergine.