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Lynette
 
Member Since: Aug. 2007
Cooking Level: Intermediate
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Recipe Reviews 2 reviews
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Iowa Pork Steak
I used thick, 1 1/2 inch, boneless pork chops instead. Usually this kind of thing turns out dry chops for me, BUT this was nice and moist! HOWEVER, I did cut the cooking time to ONLY ONE HOUR. I fried quickly on nearly high till browned on each side to seal the juices in before baking.

0 users found this review helpful
Reviewed On: Dec. 20, 2009
Chicken Dijon
I thought it was Yummy. My finicky kid thought it was OK and hard to please husband thought it was good. I added a piece of Provolone cheese on top of each chicken breast and put it under the broiler till melted before I put the sauce on.

0 users found this review helpful
Reviewed On: Oct. 28, 2009
 
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