Salt and pepper pork chops from Prune (page 426) by Gabrielle Hamilton

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

  • pistachiopeas on June 28, 2017

    We've made this again a couple of times this year. Fantastic recipe. So juicy and flavorful, but EASY.

  • Zosia on January 29, 2016

    There's a reason you're instructed not to use loin chops! I cooked them for less time than instructed and they were still overdone. The butter you're supposed to add at the end may have helped but I used a little garlic infused olive oil instead and it didn't.

  • pistachiopeas on October 13, 2015

    The quality of the pork matters a lot here. I loved this recipe and I think it will be my go to when I need to do something quickly with pork chops.

  • L.Nightshade on October 10, 2015

    Mr. Nightshade made these, and there were a couple deviations from the recipe, as usual. Our chops were loin chops, which are specifically precluded in the ingredient list, but they were the thickness specified. Also, he used a cast iron skillet. The chops developed a nice char on the outside, which was quite tasty with the salt and pepper. But to my taste they were slightly overdone using her timing. Perhaps that is due to the loin chop substitution? Or perhaps I just like them a little bit pinker. While these were tasty, and certainly easy, I felt they needed a little contrast. They're all umami and salt. I would have loved a tiny ramekin of something bright and faintly sweet alongside. We had a simple salad alongside, perhaps a salad with apples instead of tomatoes would have filled out the flavors better.

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