This skillet dinner—with a pinch of cumin and a splash of balsamic—develops a sauce that delivers on flavor. To serve four, you can double the recipe and transfer everything to a roasting pan after searing the chops.
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Fine Cooking, could one of you explain why some new potatoes take forever to cook. I just made a similar recipe to this and had the same trouble. The potatoes were from a farm on Long Island. Is it possible the potatoes hadn't ripened, or its equivalent?
I've made this more than once, it makes great leftovers, not sure why it didn't have enough flavor for some of you ...I use roasted cumin seeds and fresh thyme from my garden. I also threw in some cherry tomatoes last time. Delish!
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