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I WAS creating recipes to teach pork cookery to high school classes when I discovered this pan-grill method of preparing meat. The results are tender and juicy.
This 15-minute entree is just right for a busy cook - it's delicious, and the portions are perfect for two people.
-Katie Koziolek, Hartland, Minnesota
This recipe is:
Originally published as Quick-Stuff Pork Chops in
September/October 1998, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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