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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.
  • Michelle Lockwood

    Grilled Rib Eye Steak with Romaine Marmalade and Watercress Recipe : Geoffrey Zakarian : Food Network

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