Chipotle raspberry-glazed pork chops
Curious what Texans were eating fifty years ago to mark the 200th birthday celebration of the United States, I turned to the Dallas Morning News. The week before the big day, the food editors suggested that its North Texan readers serve pork chops. And to make them extra fancy, it suggested glazing them with cherries.
When I first saw the combination of cherries and pork . . .
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