Simon Rimmer served up a tasty thick cut pork chop with ratatouille on Sunday Brunch.
The ingredients are: 2 x thick cut pork chops (about 25mm thick).
For the Brine : 450ml water, 100g brown sugar, 50g coarse sea salt, 10 black peppercorns, 2 sprigs of thyme and 2 cloves of garlic.
For the Ratatouille : 1 red onion, 1 aubergines, 1 courgettes, 1 red peppers, 1 tin of chopped tomatoes, A handful of blush tomatoes, A handful of chopped tarragon, 1 tablespoon of balsamic vinegar and Finish with 100ml extra virgin olive oil.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes