2012-01-22: Pork Chops Braised with Spiced Honey and Grapes

Today's recipe was courtesy of The Toronto Star from Wednesday, January 11, 2006, from the California Table Grape Commission.  I've noticed a small little something - braising the pork chops at 325 degrees Celsius turns them into juicy little morsels of loveliness. I was only able to taste a little bit of tonight's recipe, as I'm still working through the Turkey Chili with Beer and Lime paired with the Sourdough Silver Dollar Pancakes (strangely, it works well together).  It's too bad my photographs of the food don't do it justice, but I've not learned how to plate like a chef.  So it's simple home cooking with simple home-style presentation. On a side note ... I was unable to bring myself to finish the Papa Al Pomodoro and it has become a donation to the raccoons (do they eat tomatoes?).