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Marinated Pork Chops with Braised Red Cabbage

Source: Burt Wolf's Local Flavors, Napa Valley, California
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Rating: 5
by: Monique Reviewed: 01/10/2010
True to original
Had this dish at Mustards Grill and loved it, and this recipe is a faithful reproduction. I recommend marinating the pork overnight rather than just for three hours. Grilling the chops with marinade on them makes them burn before the meat is fully cooked. Rinse or wipe off the excess marinade and they won't burn. (Marinating them overnight lets the flavors soak into the meat; you won't need any extra sitting on the chop itself.)
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