Maple-brined pork chops with pear and juniper relish from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 190) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brine chops for maximum of 12 hours. The online recipe link is just for the brined chops, not for the pear & juniper relish.

  • hillsboroks on July 10, 2014

    I made these for last night's dinner and although it took a bit of planning ahead they were definitely worth it. I made up the brine in the morning and put the pork chops in it before heading to work. When I got home I made the pear and juniper relish and then browned the pork and put it into the oven. A friend who stopped by for a minute was nearly swooning over the luscious aroma of the relish. The finished dish was a bit saltier than we like but I think if I do a better job of rinsing off the brine next time that won't be a problem. This is something I will make again and would make for company too.

  • debkellie on February 20, 2013

    This is really worth trying!

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