Mike ganked this recipe for pork chops with mustard bourbon cream sauce from Simply Recipes, subbing vermouth for the wine, panko for the fresh bread crumbs, and using a mixture of criminis, shiitakes and chanterelles instead of white button mushrooms. We served it with buttery smashed fingerlings (from one of the farm markets we visited upstate) and green beans sauteed with a little garlic and olive oil, then tossed with shredded basil. It was FABULOUS.
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