In article om>,
"Bob Terwilliger" > wrote:

> Lin made thick pork chops following the method outlined in Cook's
> Illustrated[1]. It's a bit complicated, but the resulting chops were
> luscious. She made a thick sauce from the pan drippings combined with
> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
> Brown rice and steamed sugar snap peas rounded out the meal.
>
> Bob
> [1]
> http://www.americastestkitchen.com/r...4&extcode=M**A
> SCA00

Can't see the recipe without a membership and log-in. :-(

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller