Paul Kahan: Great Pork Chops

Paul Kahan (Blackbird, Avec, The Publican)

Paul Kahan (Blackbird, Avec, The Publican)

Read the transcript of this video
What we do with the ham chop is we brine it in a holiday brine for three days. It ends up turning from a pork chop to a small piece of ham. A very simple salt, sugar, sweet spice brine. A little cinnamon, a little nutmeg, a little clove, is really a wonderful way to make pork chops taste great.
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Paul Kahan: Great Pork Chops


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