Brine-cured pork chops from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 586) by Amanda Hesser

  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • thyme
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  • EYB Comments

    Pork chops brine overnight.

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

Accompaniments: Beets in lime cream; Anton Mosimann's braised Brussels sprouts in cream; Red cabbage glazed with maple syrup; Leek and shiitake bread pudding; Mushrooms with manzanilla sherry; Black-skillet okra; Butter-braised asparagus and oyster mushrooms with peas and tarragon; Potato salad with beets; Fried corn; Smoked mashed potatoes

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 overnight.

  • TrishaCP on June 21, 2014

    Quite a nice brining recipe-would definitely use it again. No one spice overpowered another- instead it just made the pork taste better.

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