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Pork with a crust (the good kind)


By What I Had For Dinner Tonight (Visit website)



I’ve always wanted to make a good chop with a crust on it, and this sage and parmesan crust recipe certainly fit the bill.  Definitely benefited from a squeeze of lemon.  The taters and beans were from a package, and I found them sub-par unfortunately — cooked very unevenly and didn’t have the right texture.  But the chardonnay was reeeeeally nice so overall pretty good.







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