Pork chops with cabbage and sherry vinegar sauce (Côtes de porc au vinaigre Xérès avec salade de chou tiède) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 155) by Wolfgang Puck

  • brown veal stock
  • bacon
  • Show all ingredients...

  • EYB Comments

    Can substitute safflower oil for almond oil. You may use the Brown veal stock (Fond brun de veau) recipe on p. 66.

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Notes about this recipe

  • Eat Your Books

    Can substitute safflower oil for almond oil. You may use the Brown veal stock (Fond brun de veau) recipe on p. 66.

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