Simon Rimmer served up a tasty pork chops with sauerkraut and fried apple on Sunday Brunch.

The ingredients are: 2 x 225g double-cut pork chops, 100g rock salt, 50g sugar, 2 pints water, Salt and pepper and 2 tbs oil.

For the sauerkraut: 1 onion, finely sliced, 1 head savoy cabbage, shredded, 1 tbs juniper berries, lightly crushed, 250ml lager, 1 tbs yellow mustard seeds, 150ml cider vinegar and 100g soft light brown sugar.

For the apples: 2 apples, peeled, cut into thick wedges, 100g butter and 75ml honey.