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Caper-infused Pork Chops

Caper-infused Pork Chops

These cured pork chops spiced with the piquant flavour of capers will enliven your taste buds. Curing meat adds to the flavour of the pork and preserves it at the same time. Pork chops are ideal in the VGrill as the excess fat drops into the drip tray.

Prep Time

3 mins

Cook Time

17-20 mins

Servings

2

Nutrition per serve
Calories 650
Protein 45g
Carbs 25g

Ingredients

  • 2 large pork chops (2 of even thickness)
  • 8-10 capers
  • 2 tbsp olive oil
  • 2 bay leaves, finely chopped
  • 25 g of sea or other salt
  • 10g of brown sugar
  • ½ tsp of freshly ground black pepper
  • Apple puree or mustard to serve

Instructions

  1. Prepare the marinade by finely chopping the two bay leaves, then spread the olive oil in a flat ceramic or plastic tray and sprinkle over the salt, brown sugar, pepper, chopped bay leaves and capers, crushing the capers with the back of a fork.
  2. Marinate the pork chops by placing them in the marinade, turning them a couple of times, then refrigerating them in the marinade overnight.
  3. Set the timer on the Vgrill for 5 mins to preheat before placing the meat inside the grill. Open the wire grill basket, then choose the catch on the base suitable the chops. Insert the grill basket containing the chops into the VGrill and turn the dial to 17-20 mins depending on the thickness of the chops. 
  4. Remove the chops in the basket from the VGrill to ensure they are cooked properly, use a meat thermometer to check, alternately, cut one of the chops open at the thickest point to ensure the meat is ready. Serve with apple sauce or mustard.