Pork chops with vinegar peppers from Cook's Country Magazine, Jun/Jul 2013 (page 13)

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

  • Rinshin on October 08, 2014

    Perfect 10! I am more and more in love with Cook's Illustrated group recipes including America's Test Kitchen and Cook's Country. The recipes with the exception of Asian recipes have been a 10 every time. These pork chops were one of the very best we've eaten. I pickled my own green peppers overnight to make this dish. Brining pork for 1 hour produced totally succulent pork using supermarket pork which was a big surprise for me because I normally use black pork/berkshire pork only. These were full of flavor and anchovy and rosemary added the right balance. If I could advise them on some of the Asian recipes (seriously), they would be all around best of the bunch.

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