Fried pork chops with miso creamed corn and pickle juice gravy from Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine (page 117) by Edward Lee

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Notes about this recipe

  • Eat Your Books

    Watermelon must ferment 2 days.

  • MmeFleiss on March 03, 2026

    I didn't bother to make the watermelon pickle and just used the brine from a bottle of German-style pickles. The deep savory flavor from the creamed corn (I also just used frozen kernels for this since it's the middle of winter) went really well with the milder flavors from the pork chops and gravy. Definitely scratched the all-American comfort food itch.

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