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Maître d'Hôtel Nagano Pork Chops and Grilled Romaine

paqmanpaqman Posts: 682
edited June 2013 in Pork
Coated the pork chops with bone suckin rub and basted them with bone suckin sauce while grilling on the egg until they reached an IT of 135F.

The grilled romaine was topped with rasberries, mandarin, smoked almonds and chunks of parmesan.  The dressing was a mixture of olive oil and balsamic vinegar.


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