Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they’re less likely to dry out during cooking.
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I've made this many times since I saw it in an old issue of Fine Cooking magazine I bought. This is one of my go-to dishes since I always have the ingredients in my pantry. It's very easy to make and it tastes fantastic!
Oh my gosh, Wow! That's what I call a "crazy orgasm of sweet sexy flavor" just the way I like it a little on the spicy side. I used ground seasons in the rub, Chipotle and Ancho powder, also used Asian pear instead of mango in salsa...fabulous! Five stars for flavor and simplicity.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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