Authentic Italian and French cookbooks

[stir it up]

shel, looks like the recipe, only the picture doesn't look like mine. I think their pork chops were too thick (Hazan says 3/4", I wouldn't go any thicker) and they didn't braise long and slow enough, my sauce was darker and more developed. I sometimes use tenderloin too, when I want it to be a little more special, in 3/4" thick medallions. I love recipes that are so simple like this, yet the depth in flavor is there.

[shel]

Originally Posted by Indigo_Swale

Yes, the recipe is the same, except that, as noted, the original calls for:

Thanks so much.

shel