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Pork Chops with Parsnips and Shallots
- 4 bone-in thick cut (about 1 1/4-inches) rib pork chops (12 ounces each)
- 4 shallots peeled and halved
- 1 lb. parsnips or carrots cut into 1 1/2 by 1/4-inch pieces
- 1 cup apple cider
- 1 tablespoon apple cider vinegar
Directions:View on PBS Food
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