Pork chops with celery and almond salad from Bon Appétit Magazine, November 2017: The Thanksgiving Issue (page 46)

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Notes about this recipe

  • bktravels on June 06, 2020

    Thick pork chops from our local organic butcher were fantastic prepared this way. We've had the celery salad multiple times and it is delicious. Most recently the celery was a bit old and the salad was somewhat bitter. Use fresh celery and be sure to include some leaves. Pistachio meats are a good substitute for almonds as a change.

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