Cider Brined Pork Shoulder Chops with Grilled Apple and Walnut Salad

Recipe4 x 200g pork shoulder chops 200ml dry cider 500ml water 15g seasalt 30g brown sugar 1 teaspoon mustard seeds 1 clove garlic, smashed 2 sprigs fresh rosemary Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the brine. Cover and chill overnight. Remove from brine and pat dry on kitchen paper.1 tablespoon oil 150ml dry cider 2 tablespoons Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon honeyBoil the cider, Worcestershire, vinegar and honey until reduced by half. Rub the oil on the chops and place on barbecue or hot pan. Cook for 2 minutes each side then lower the heat and brush with the glaze for another 3 minutes each side or until cooked through. Allow to rest for 5 minutes before slicing.Grilled apple and walnut salad 2 red eating apples Oil for brushing 75g walnuts toasted in a pan for a minute and coarsely chopped 2 red onions 1 little gem lettuce 200ml sour cream 100ml olive oil or good local rapeseed oil 2 tablespoons of chopped lovage or a mixture of chopped parsley and celery leaves Salt and pepper to taste Quarter and core the apples and brush with oil. Cook on the barbecue or grill pan to scorch and soften. Peel the onions, ensuring root intact and then cut in half through the root and into 3 wedges from each half. Brush with oil and cook on the barbecue until scorched and softened. Season with salt and pepper. Chop the apples and onions in half and toss in the walnuts. Whisk the sour cream and oil together and add the lovage or parsley mix. Season to taste and mix into the apple mixture. Separate the gem into leaves and arrange on a plate with the salt in the middle of them. Slice the pork and arrange around.