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cooking.nytimes.com
The recipe takes a little planning You want to brine the pork chops for a day or two before you set out to cook This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori Recipe from Food Network