Pork Chops with Toasted Garlic and Spicy Capers by Andy Baraghani
"I don’t have the patience to brine pork chops. I want them the second that I get home from the store with the groceries."
Excerpted with permission from The Cook You Want To Be by Andy Baraghani:
Serves: 4
I don’t have the patience to brine pork chops. I want them the second that I get home from the store with the groceries. One key to that crust you dream about is adding a little sugar, a trick I picked up at Bon Appétit (thanks, Chris Morocco). Another key is to keep flipp…
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