Pork chops au poivre with apple and leek puree from The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English by Todd English and Sally Sampson

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Accompaniments: Fig polenta with fresh fig sauce; Golden raisin polenta

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

  • Trackypup on January 26, 2012

    Excellent recipe. Just a heads up, this calls for the chops to be brined 2- 4 days...I did 1. But it's not a recipe to make in one night. Excellent rub on the chops and the apple leek purée is very good.

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