Juicy pork rib chops are given a fresh lift with a green apple and jalapeño dressing. Credit: Crush Magazine
Pat the chops dry and place and then place them onto a rack.
Season generously with salt and sugar on both sides and place them into the fridge overnight.
The salt will draw out moisture and the salt and sugar will be reabsorbed into the meat, seasoning it.
Ensure you remove the pork chops from the fridge a while before you intend to cook them, they need to reach room temperature in order to brown nicely.
Preheat the oven to 120 C.
Place the chops into the oven and slowly cook for 25 minutes.
At the 25 minute mark check the chops with a digital thermometer – you are aiming for 50 C internal temperature.
Keep checking the chops every 5 minutes or so until you hit 50 C.
The idea is to cook the chops until the internal temperature is correct and then finish them quickly in a hot pan to give them colour – which is the reverse sear method.
Remove the chops from the oven and allow to rest while you make the chimichurri.
To make the chimichurri, add the apple, jalapeno, parsley, oregano and garlic to a small bowl. Add the oil and vinegar and mix well to combine.
Add the lemon and season to taste.
Heat a large cast-iron pan over high heat for a few minutes to warm the pan.
Add a good splash of oil and allow it to heat up until it begins to smoke.
Cook the chops two at a time and flip them every 30 seconds for 2 minutes to build up a caramelised crust.
Stack the chops on top of each other and sear the fat for a minute.
Remove the chops from the heat and repeat the process with the other two chops.
Serve the chops immediately with a generous helping of chimichurri.