But right from the start, Curtola’s food, which strikes a rare balance between chicness and simplicity, lent culinary bona fides to what could have been a mere cool-kids canteen. His first ...
Blot chops dry with a paper towel and season generously with salt. Set aside. Add brown sugar, cider vinegar, fish sauce, cinnamon and paprika to a medium pot. Bring mixture to a boil over medium ...
To serve, set two chops on each of two dinner plates. Top and smother the pork chops with the gravy left in the baking dish, sprinkle with parsley (or green onion), and serve.