Pork Chops with Vinegar and Sweet Peppers
This was another test recipe. I like pork chops, but I was unsure about the vinegar. I didn't add the last splash of vinegar to the sauce at the end, and I'm glad I didn't. The peppers absorbed a lot of the vinegar flavor. The pork chops and sauce weren't bad, but I won't make this again.
- Pork Chops with Vinegar and Sweet Peppers (Test Recipe)
- Braised Red Cabbage with Red Zinfandel (Fine Cooking #31, March 1999, p. 37)
- Applesauce
Wine: David Bruce 1999 Estate Pinot Noir (Santa Cruz Mountains, California). Oh my, is this a good Pinot. Perfectly balanced, and excellent with dinner.
I don't think that sounds good. The pork chops look pretty though.
Yeah, it wasn't great. Actually, the pork chops and the sauce were good, but the red peppers had too much vinegar taste. I guess not all the test recipes will be fantastic.
Good reason to test them! Is that 3rd chop for Larry's lunch?
He didn't take the third one for lunch. It's just left over. Maybe dinner one night? I made a whole head of red cabbage, because he really likes that left over.