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Pork Chops Veracruz4 thick cut pork chops 1 onion, sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 1 tablespoon dry mustard 2 bacon slices 4 garlic cloves, minced 1/2 cup white wine 1/2 cup orange juice salt and pepper to taste Season pork chops with salt and pepper and rub both sides of each pork chop with dry mustard. Fry bacon slices. Remove bacon. Cook garlic in bacon fat for one minute over medium heat. Add pork chops and brown on both sides. Add sliced onion and bell peppers, orange juice and white wine. Cover and cook until tender. Serves 4 Note: This recipe is adapted from the New York Times Heritage Cookbook. I first made this recipe when I was 14 years old, and it is still a family favorite today. |
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