The other night I decided to purchase a few of the massive pork chops I saw at the market, but being in the mood for something heartier than chops and kraut, I opted to make a mushroom gravy to top off the pork. The recipe I had called for Worcestershire sauce, but inspired by the intrepid chefs on Chowhound, I decided to start subbing ingredients. A little cayenne here, a dash of paprika, garlic and onions and a heaping teaspoon of Branston pickle. And that teaspoon made a whole world of difference! My mushroom gravy went from blandness to savory and sweet. Now I’m eager to find other non-traditional uses for Branston pickle.
Anyone have any favorite recipes that call for some Branston pickle?