That Pork Chop Thing Again
Last night we cooked for the umpteenth time the pork chops with a cumin-chili powder rub, seared briefly and then baked with garlic, cilantro and lime zest. The pork chops always emerge from the oven surpassingly moist, tender and flavorful. The recipe was originally in Food & Wine magazine in January 2004. Also on the plate, sauteed kale and a mash of …
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