"You should open a restaurant, babe!" is what my husband's response was when he took his first bite. I'm normally not much of a cook at all, but this dish makes it seem like I know what I'm doing. I used fresh chopped basil (3 TBSP) and basil-flavored olive oil; otherwise followed recipe as is. It wound up being finished a little before I could serve it, so I let the pork chops sit back in the hot pan with the topping for 10 or 15 minutes. This turned out to be a nice way to get the pork hot again, as well as to let it soak up some of the juices and be even more moist. YUM! Will certainly make often in our home. I served with candied carrots from this site, which we liked. I think rice or angel hair pasta would've been nice, too, with the juices from the topping.
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"You should open a restaurant, babe!" is what my husband's response was when he took his first...