This one came from the New York Times Cooking pages. We had some Miso sauce from previous recipes so when this one appeared on my Facebook page we put in an order of pork chops with our regular weekly delivery. Most of this was done in one skillet, although the miso was mixed with brown sugar and cider vinegar separately before it was added. We also had a side of mashed potatoes and paired this with a Chardonnay from Westport Rivers.
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