New York Times (blog) |
Thin Pan-Seared Pork Chops
New York Times (blog) Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter. Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the ... |
No comments:
Post a Comment