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Ha, I have some old recipes that called for browning the chops first and now I never do it.

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Joined: Dec 11, 2005


Posted to Thread #29418 at 12:05 am on Feb 10, 2017

Why brown the chops? One dish I make the chops are topped with thick onion slice, one thick red bell pepper slice and one of orange bell pepper. Chops are surrounded with rice, drowned in tomato sauce and red wine. Chops are dusted with poultry seasoning, salt and pepper. So again, why brown?

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