Cornmeal-fried pork chops with goat cheese-smashed potatoes and cucumber and pickled green tomato relish from Heritage by Sean Brock

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 overnight. Can substitute the book's "Cucumber and pickled green tomato relish" for green tomato relish. Online link does not include the Cucumber and pickled green tomato relish.

  • twoyolks on July 30, 2020

    I found this decidedly just okay. Marinating the pork chops in buttermilk gives them a nice tang and the corn meal provides a nice crust. The goat cheese-smashed potatoes were just really wet and I didn't care for the mix in texture between the cheese and the pieces of potato. I did not make the relish.

  • Rinshin on August 08, 2019

    There are 3 advance preparations needed i.e. gorgeous dilled green tomatoes pickle and overnight cucumber, green tomato relish using already pickled green tomatoes and pork chops sit in buttermilk overnight. Also, separately making wooden smashed potatoes. I had to sub garden red tomatoes to make the relish and the overall cucumber/tomato relish was so worth it. Perfectly complimented the thin crunchy pork chops and this relish or something similar should top these chops. Restaurant quality meal for sure and I loved it. I subbed blue cheese and yukon potatoes for red potatoes and goat cheese. This book contains some amazing pickles and preserving ideas totally worth making. Photo added.

  • Kduncan on August 03, 2019

    The online version does not have the recipe for the relish. I really liked this recipe, it came together with very little prep (pound pork chops, put them in buttermilk the night before, next day fry them while cooking potatoes), and the flavors were really great. Can't wait to make it again.

  • L.Nightshade on October 17, 2015

    Advance prep: One week before making this recipe, you make the CUCUMBER AND GREEN TOMATO RELISH on page 236. Before making the relish, you make the DILLED GREEN TOMATOES on page 230. I used tomatillos as no green tomatoes were available, and I’m sure that makes a difference in the flavor. In addition to using tomatillos, when making the relish I added corn kernels as I had an ear of corn that wanted using. One day before cooking, the pork chops are pounded thin (I did not pound my thick chops to anything close to the 1/8” specified), and covered in buttermilk to marinate. The chops are served with a plop of relish on top, and potatoes on the side. All delicious! I’m not even that big a fan of fried anything, but I loved the chops, and the (adapted) relish was the perfect accompaniment. And what can you say about potatoes with goat cheese and butter? Can hardly go wrong there. Link to photo http://www.chowhound.com/post/cooking-sean-brocks-heritage-1022739?commentId=9702204

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