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Rosemary Sherry Pork Chops
Reviews:
November 12, 2002

You're right, Stacey, incredibly good! I used dried rosemary, and doubled the sauce. I also removed the chops once they reached 160 degrees, boiled the sauce down some and then finished it with about 3 T. butter. Mmmmmm-mmmm! (The chops didn't take 25 min. to cook, more like 15 total.)

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