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1/1 Photo of Braised Pork Chops With Onions and Rosemary
This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.
Units: US | Metric
Serving Size: 1 (497 g)
Servings Per Recipe: 4
The following items or measurements are not included: