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For over 40 years, Southern Living magazine has delivered definitive Southern cuisine to its readers, making it one of the most trusted recipe sources in the country that reaches over 16 million readers monthly.Excerpt. © Reprinted by permission. All rights reserved.:
Recipe from the book: Tuscan Pork Chopsprep: 10 min. cook: 10 min. 1/4 cup all-purpose flour1 teaspoon salt3/4 teaspoon seasoned pepper4 (1-inch thick) boneless pork chops1 tablespoon olive oil3 to 4 garlic cloves, minced1/3 balsamic vinegar1/3 cup chicken broth3 plum tomatoes, seeded and diced2 tablespoons capers Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.Add garlic to skillet, and saute 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers. return pork chops to skillet; bring sauce to a boil. Cover, reduce hear, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Yield: 4 servings. Per serving: Calories 321 (48% from fat); Fat 17.2 (sat 5.6g, mono 8.5g, poly 1.6g); Protein 28.6g; Carb 12.5g; Fiber 0.8g; Chol 82mg; Iron 1.8mg; Sodium 882mg; Calc 44mg
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Book Description Oxmoor House, 2008. Ring-bound. Condition: New. Never used!. Seller Inventory # P110848732391
Book Description Oxmoor House, 2008. Ring-bound. Condition: New. Brand New!. Seller Inventory # VIB0848732391
Book Description Oxmoor House, 2008. Ring-bound. Condition: New. LSLF/COM. Seller Inventory # DADAX0848732391