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Vietnamese/Chinese Pork Chops
Reviews:
August 16, 2011

This was a lot of work for pork chops, but I think it was worth it. I substituted the vegetable oil in the marinade with hot chili oil, green scallions for the called for scallions, and I left out the salt. Mine burned on the bottom on med-high, so next time I will cook it on medium heat with more frequent turns. Left overs were also exquisitely delicious as well!

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