Pickle-Brined Pork Chops with Mushroom Escabeche and Smashed Potatoes

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5

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Total Reviews: 2

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  • on August 30, 2013

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    I used shiitake mushrooms and red wine vinegar as substitutes, and my husband and daughter loved it! Will definitely make this again, but I think 1 pork chop will feed all 3 of us!

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  • on November 15, 2012

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    I used remaining dill pickle brine for 48 hours and it was delicious. The mushroom escabeche complimented the pork chop. Will be a repeated favorite around here and I will recommend it to others.

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