"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Pork Chops with Sage, by Josephine Lee, is from It's about Thyme!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Rub sage on both sides of the pork chops. Brown in frying pan in a little oil on both sides. Put in covered casserole. In the frying pan put the consommé and vermouth and stir up the brown bits in the bottom of the pan. Pour over the chops. Cook one hour at 350 degrees.
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