Just before heading out yesterday for a two-day Project CRISS training in Hopewell, VA, I whipped up this tasty lunch for my departure. Yessirree: it was worth it to arrive a bit later than might have been judicious, just so's I could have this mid-afternoon feast.
"Smothered Pork Chops," by Erika Bruce. In Cook's Country, April/May 2011, p. 22-23. [View and print a pdf of the recipe by clicking on this link.]
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