Pork chops with marsala apricot sauce and mashed french potatoes
Pork second courses
We love bone-in pork chops! Not only is it fun to gnaw on the bone but they are very flavorful. We adapted the apricot sauce from a recipe we found in Williams-Sonoma; Steak & Chop Cookbook - Simon and Schuster, 2004. We chose mashed French potatoes for a side dish. These potatoes have red skin, are similar to Yukon Gold in their delicate taste, and the flesh has an interesting yellow color.
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