Before the far-reaching effects of Hurricane Irma could fully invade Winston-Salem on Sunday night, I thought I'd get some grilling in. Some thick center-cut pork chops were awaiting me in the meat drawer, and it all turned into a gracious and filling meal. To go with it, peas and a rice-vermicelli mix, and I couldn't resist adding some of the leftover sweet potato souffle from a dinner earlier in the week.
"Glazed Pork Chops," in Cuisine's Celebrate the Seasons: Summertime Menus, Issue 10 (June/July 2016), p. 36-38.
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