Sirloin pork chops braised with hot cherry peppers from All About Braising: The Art of Uncomplicated Cooking (page 344) by Molly Stevens

  • chicken stock
  • garlic
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute dry white vermouth for dry white wine. You may use the Chicken stock recipe on p. 448. See recipe for spicy cured sausage suggestions.

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

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Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine. You may use the Chicken stock recipe on p. 448. See recipe for spicy cured sausage suggestions.

  • billcranecos on December 14, 2020

    Good flavors, if I were to repeat this I would use pork shoulder instead of pork sirloin chops (and the braise might need to go longer too with the change in meat).

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