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bone-in pork chops (1/2 to 3/4 inch thick) 1 tsp. smoked paprika. 1/4 c. plus 2 tablespoons barbecue sauce. 1. 14-ounce bag shredded coleslaw mix. 2. scallions, thinly sliced. 1/3 c. apple cider ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides.
Mix 1/3 cup soup and 1/2 cup water in saucepan. Add vegetables and butter. Heat to a boil, stirring occasionally. Remove from heat. Add stuffing.
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. [1] Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Stir the soup and water in the skillet and heat to a boil.
Appetizer: Ibérico secreto, Ibérico lagrimas, half sour pickles, pork blood ice cream; Entrée: Berkshire pork rib chops, Berkshire pork bistro ham, green plantains, pig ear bloody Mary; Dessert: pig snouts, boar lonza, red apricots, melon cream soda; Contestants: Jose Soto, Executive Chef from Brooklyn, NY (eliminated after the appetizer)
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Entrée: chicken pot pie, watercress, pork chops, "stars & stripes" pasta; Dessert: candy apples, blondies, vanilla pudding mix, American cheese; Contestants: Paul Maloney, Executive Chef and Navy Veteran from Doswell, VA (eliminated after the appetizer)