Mustard, honey and lime pork chops with apple slaw

Method

1. Put the pork chops in a shallow container. Mix 1 litre cold water with the vinegar, sugar, salt and black pepper, then pour over the chops. Cover and chill overnight. The next day, remove the chops from the brine and pat dry. Put them on a rack over a plate and chill for 4 hours if possible (see Make Ahead).
2. For the dressing, combine the olive oil, mustard, honey, lime zest, 2 tsp of the lime juice (reserve the rest), coriander and some salt and pepper in a jar. Seal, shake until evenly combined, then set aside until required (see Make Ahead).
3. Next make the slaw: toast the fennel seeds in a small frying pan over a medium heat for 3-4 minutes until they turn golden and give off a lovely aroma. Cool, then roughly grind in a pestle and mortar or spice blender. Combine the cabbage, onion, apple and fennel seeds in a container. Add the remaining lime juice from the dressing, the sugar, salt and some pepper and stir well. Chill until required – add the soured cream just before serving, if using.
4. When ready to cook, put the chops on a rack over a fire or barbecue grill, then sear on a high (direct) heat for 2-3 minutes on each side until golden. Move the chops to a cooler area of the barbecue/fire or lift the rack further away from the coals, then cook for 5-6 minutes. Remove, then drizzle with dressing. Wrap loosely in foil, rest for 5 minutes, then serve with the slaw.