"cybercat" > wrote in message ...
> Pork chops on the bone were $2 a pound this week. I love this meat when it
> just falls apart, so I brown and braise it, usually with rosemary and fresh
> ground pepper.
>
> Those of you who cook pork this way, how do you serve it? What with?
>
> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or rice
> and gravy and broc.
>
> Just looking for new ideas.
>

Sounds like it would be good with sauerkraut and smashed yukon golds...

kimberly