Notes about Recipes in this book

• Glazed pork chops

  • ashallen on November 04, 2019

    Great recipe. I can be picky about strong sour flavors in savory dishes, but the large amount of vinegar in the sauce for these pork chops cooked down into a deliciously tangy sauce. It's also worked well with a mixture of half red wine vinegar + half sherry vinegar as a substitute for cider or white vinegar. Relatively quick/easy to pull together, too. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Glazed pork chops with German flavors

  • Rinshin on February 28, 2017

    I brined the pork chops for 2 hours using David Tanis' brine for his chops before proceeding with this recipe. Since I wanted more substantial sauce, the chops were floured before pan frying. Other than that, I did follow the recipe. When I first tasted the sauce/glaze I thought it may be too sour from the vinegar, but the taste did mellow out as it cooked with the pork chops. I think I would still prefer to reduce the amount of vinegar and increase the amount of beer next time. This is a good recipe with minor tweaks and pre-brining.

• Pan-roasted broccoli with lemon browned butter

  • muratore on March 16, 2017

    This was a perfect recipe. Delicious with very balanced, fresh flavors. And so quick and easy!