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    Buttermilk Pork Chops with Corn Relish : Food Network

    Pierce both sides of pork chops a few times with a paring knife so that they'll get fully coated with a buttermilk and brown sugar brine. You can cover and refrigerate at least 4 hours or make these the day before and let them sit overnight.
    • Nancy Brennan

      Rosemary-Mustard Pork With Peaches Recipe : Food Network Kitchen :Best pork tenderloin ever! The peaches and mustard combination had great flavor.

    • Scarlett Miller

      Grilled Rosemary Mustard Pork Tenderloin

    • Paula Brown

      Rosemary-Mustard Pork With Peaches | Lean and juicy, these quick-cooking pork tenderloins are brushed with a rosemary-white wine sauce, grilled and served with tender sweetened peaches. Recipe courtesy of Food Network Magazine | Via: foodnetwork.com

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