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"The first time I made this spicy dish, my husband commented on how moist the pork was, so I knew it was a keeper," relates Connie Brueggeman of Sparta, Wisconsin. It gets eye-appeal from red onion slices that turn a pretty pink when they're cooked.
This recipe is:
Originally published as Marinated Chops 'n' Onion in
May/June 1999, p38
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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