Cookbook Sneak Peek! Lemon Rosemary Brined Pork Chops


SO CLOSE!!  Just over two weeks from now my cookbook will be here.  To be honest, I'm kinda' freaking out.  I decided to calm my nerves, by sharing another recipe sneak peak with you guys!  First, let me tell you a little about what I learned with this project.  As per ushe, my favorite way to do things . . . a list.

What I Learned During My Cookbook Project: 

  • I learned how self-publishing works.  Wow.  It has been a crazy, intense project, and a big investment, but I had basically the best teacher possible helping me.  Mickey Trescott of Autoimmune Paleo, who is a huge self-publishing success, taught me almost every tip and trick along the way.
  • I learned how to manage a team and a project.  I do not believe a book, of any type, can be written entirely alone.  It's an enormous undertaking.  Luckily, I learned who the key players were that I needed, identified them among the amazing people I know, and figured out how to direct each of their contributions.
  • I learned how to stick to it.  Some folks might think that I already know a thing or two about sticking to it.  After all, I've been following AIP for nearly three years now.  I have never stuck to a self-driven project of this nature for this long, start to finish though.  It feels great to be nearing the finish line after a year of work.
  • I learned that it is an honor to have a voice at all.  I'm grateful to my husband and daughter for letting me put my voice out there.  Many people will never have the crucial family support for this kind of project.  I'm grateful to my high school English teachers, Tim Schaff, the late Dorothy Justice, and Gordon Gildroy, for teaching me to articulate myself in writing.  There are millions of women all over the globe who are illiterate, unable to make their voice heard.  I'm grateful to my readers for being an encouraging audience.  I am so lucky that what I have offered this far, has been well-received by all of you.  Basically, a lot had to happen to give me this opportunity and I have learned not to take it for granted.

So, now that you know how much I learned this last year . . . let me share one of the delicious recipes with you!


Lemon Rosemary Brined Pork Chops
Prep time: 
Cook time: 
Total time: 
Serves: 4
I love brining! It is an easy, flavorful way to prepare a meaty main dish.
  • 1¾ cups filtered water
  • 5 tablespoons salt
  • 1 yellow onion, sliced
  • 4 garlic cloves, crushed
  • 4 sprigs fresh rosemary
  • 3 bay leaves
  • 1 lemon, halved
  • ¼ cup white wine vinegar
  • 20 ice cubes
  • 4 bone‐in pork chops
  1. In a medium saucepan, combine water, salt, onion, garlic, rosemary, bay leaves, lemon and vinegar. Bring mixture to boil over high heat, stirring until salt dissolves. Remove from heat, cover and let sit 10 minutes.
  2. Place ice in a large bowl. Pour brine over ice and stir to melt.
  3. Place pork chops in a large freezer bag. Add brine and seal. To avoid spills, place bag in a large bowl and set in refrigerator for 3 hours.
  4. After brining, remove chops from bag. Rinse and pat dry. Discard brine. Grill over high heat for 2‐3 minutes per side. Serve and enjoy!

I am getting so darn excited to share with the growing circle of people using food to heal!  The cookbook will launch in e-book AND print formats (through Amazon print-on-demand) in just a few more weeks.  Watch for announcements and THANK YOU for letting me have a voice in this community!  It is an honor.

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8 thoughts on “Cookbook Sneak Peek! Lemon Rosemary Brined Pork Chops

  1. Aliscia krecisz

    Angie!!! I can't wait for all the food you are going to share!! I'm telling you ask your mom to sew up some aprons that I love and I'll buy that with the book!! AIP ROCKS .. BECAUSE of people like you helping others to make it possible!!

  2. Awesome, Angie!! The photos look gorgeous!! Are you publishing through CreateSpace print-on-demand? That's who I'm using and I was curious after read Amazon P-O-D!

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