Brined pork chops with peach-ginger glaze from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (page 110) by Edward Lee

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Accompaniments: Parsnip and black pepper biscuits

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

    Marinate 4-24 hours.

  • chawkins on June 21, 2023

    Incredibly moist pork chops, I marinated for five and a half hours, used molasses for the sorghum. The taste of both the glaze and the gremolata were very subtle.

  • stockholm28 on September 15, 2013

    Very good. You can make the components the night before.

  • JoanN on June 14, 2013

    With Peach Ginger Glaze and Pistachio Gremolata. Brined in gin, sorghum (I used Barley Malt Syrup), and brown sugar for 4-24 hours. Both glaze and gremolata can be made at least a day before. More subtle flavoring than you'd expect from the brine ingredients. Chops were almost unbelievably moist. Timing in the recipe was spot on. Very different; very good.

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