Last night for another good small gathering of friends I fixed this delicious nouveaux classic: smothered braised pork chops with an onion-thyme gravy. This time around, I served it over brown rice and added some tasty seasoned green beans to the plates.
"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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