Pan-seared pork chops from Taste & Technique: Recipes to Elevate Your Home Cooking (page 244) by Naomi Pomeroy and Jamie Feldmar

  • pork chops
  • muscovado sugar

  • EYB Comments

    Pork chops brine 2 hours.

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

Accompaniments: Savory tomato confiture; Escarole Caesar; New potato salad with fava beans and morels; Long-cooked zucchini; Fennel gratin

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

    Pork chops brine 2 hours.

  • ktmoss on May 18, 2026

    Excellent for thick chops.

  • Zosia on June 26, 2019

    This technique works well for boneless loin chops as well. I do cook them a little beyond 120F as that is our preference and I've even cooked them well done for some family members; they always turn out moist and flavourful.

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