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Published on Jan 11, 2011
In this NY CHOW Report, Alex Van Buren shares her experience with a great pork chop. It's easy for a pork chop to be dried out and boring, but this one is not. The chef sears it on the stove, roasts it in the oven and serves it with a parsnip puree, fried sage leaves, bits of apple, onions and crispy Brussels sprouts.