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

  • fresh ginger
  • honey
  • lemons
  • parsley
  • peaches
  • pistachio nuts
  • breadcrumbs
  • dry white wine
  • gin
  • sorghum
  • pork loin chops
  • EYB Comments

    Marinate 4-24 hours.

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

    Marinate 4-24 hours.

  • 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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