For most of my life, pork was the other white meat: the one I wouldn't eat. (Well, pork chops anyway. Bacon, of course, was always on my list.) I think that I just had one too many over cooked, dried out, chewy, tough pork chops that I never could stomach them. Then I discovered the lusciousness that is pork tenderloin and decided to give pork chops another chance. Yup, basically it still was the other, dried up, chewy white meat I remembered. Luckily I came across this recipe in a Cuban cookbook of Joe's. Then one day, when I saw a crazy good sale on pork chops at the grocery store, I decided to dig out this recipe and give it a try. Thank God I did. These chops are not like other pork chops. They are moist, (sorry, I hate that word too but I just cannot think of another, more accurate synonym) tender, flavorful; unlike any pork chop I had had before. Not only are they delicious, but they are a cinch to...
Boy mom. Michigander. Food obsessed.