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This is a different way to prepare pork, and my family really enjoys it. The recipe originally had only oranges, but I added the lemons for tartness and color.
Originally published as Citrus-Topped Pork Chops in Country Extra March 1992, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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