Miso Cured Pork Chops with Cornbread, Tomato Gravy and Peaches

Miso Cured Pork Chops w/ Cornbread, Tomato Gravy & Nectarines


  • Pork chops are fully cooked and can be eaten cold or warm. To warm the chops, bake at 350 degrees for about 15 minutes. Alternatively, simmer in the vacuum sealed bags they are packed in for about 10 minutes.
  • Warm cornbread in a 350 degree oven for about 10 minutes.
  • Tomato gravy is best warmed in a saucepan over medium low heat.
  • Peaches can either be warmed in a saucepan over medium heat, or served at room temperature. Serving them straight out of the fridge is not recommended, but also wouldn’t be the worst thing in the world if it had to happen!
  • Serve pork chops with tomato gravy, peaches (brine strained off), cornbread and oregano leaves.

INGREDIENTS: pork, miso, tamari, mirin, sugar, carrot hot sauce (carrots, habaneros, vinegar, turmeric, cardamom, vinegar), peaches, rice vinegar, salt, red onion, chili flake, tomato, Redtail Grains bloody butcher cornmeal, flour, egg, buttermilk, sugar, salt, baking powder