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Brined pork chops with Summer Succotash


  • To brine the chops, the day before serving, pour the hot water into a large bowl and add 2 tbsp salt. Whisk well and then add the ice.
  • Add the pork chops to the bowl and refrigerate overnight, turning now and then.
  • When ready, preheat the oven to 200°C fan forced (220°C normal).
  • Remove the chops from the water and pat dry with kitchen paper towels.
  • Heat a little oil in a heavy-bottomed pan (that can go into the oven) and seal the pork on one side. Then turn the chops over and cook in the oven for about 15 mins, turning only once. Don’t overcook!
  • To make the Succotash, heat a little oil in another heavy-bottomed pot with the butter.
  • When the butter has melted, add the corn kernels with a little salt. Toss well and gently cook for 1-2 mins.
  • Add the cream and the stock. Mix well, turn the heat down and simmer until the liquid has reduced.
  • Then add the Tabasco with the basil and broad beans. Stir and briefly cook to heat through. Taste for seasoning.
  • To serve, spoon the Succotash onto individual plates and top with a drained pork chop.


  • 1 cup hot water
  • sea salt
  • 1 cup ice cubes
  • 2 pork chops
  • olive oil
  • a good knob of butter
  • kernels from 3 corn cobs
  • 3 heaped tbsp cream
  • ¼ cup chicken or vegie stock
  • a good splash of Tabasco
  • 1 tbsp sliced fresh basil
  • 500 gm double peeled broad beans

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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