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Costolette di maiale alla modenese - pork chops |
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Marissa
Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160 |
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Posted: 01 March 2012 at 09:38 |
From Foods of the World: The Cooking of Italy
*If you only have fresh, you can substitute 1 tablespoon of finely chopped fresh herbs for one teaspoon of dried, crumbled herbs I thought the pork chops were great and finished the whole piece - this was only the second pork chop I had eaten and the last time, I barely got through half before being 'meated out'. Hubby thought they were a bit dry but blamed his cooking technique rather than the recipe. Plus...we didn't brine beforehand! Now we know better. Learning to cook meat has been an adventure!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks great to me - i would certainly like it ~ i recently did something similar here:
except for a few minor differences in ingredients, and we also used an orange reduction. it was really good, and this recipe reminds me of that one.
great job, and beautiful picture!
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