After working a couple of days down in Richmond County this week, I drove back into Winston-Salem on a beautiful April afternoon and got straight to work in the kitchen. After all, I had a dinner party already scheduled and people's appetites to satisfy. I had a hankering to give the smothered pork chops another go, even though I just had them for meals 237 and 241. I went back to the recipe from Cook's Country but bulked up the quantity of onion and broth for making the gravy.
There were no leftovers.
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