Directions

Combine salt with honey and 2 cups of cold water to make a simple brine.

Submerge pork chops in brine and keep in the fridge for 40 minutes. Drain well, discard brine.

Brush with olive oil and grill over medium heat to desired doneness.

For the relish, place sugar into a small frying pan and add a few drops of water. Place over medium-high heat and let cook until sugar begins to caramelize and turn golden brown. Carefully add vinegar and chilies and reduce to about half in volume.

Remove from heat and pour over cherries. Stir well and add a pinch of sea salt and the fresh mint. Depending on sweetness of cherries, they may need a splash of cider vinegar to balance the sweet and sour flavours.

Note: It is chef's preference to cook pork chops to an internal temperature of 140°F (60°C).