By Susie Middleton
Everyone has their favorite stuffing recipe for Thanksgiving, and this is one of mine. It's got not-too-sweet crumbles of cornbread, Italian sausage, and lots of fresh herbs &3151; delicious!
I love pork chops and find them really versatile. For this recipe, I use bone-in chops for lots of flavor and thinly cut chops, so that they don't take long to cook. And for today's recipe we are going to quick-braise them using truly New England ingredients. Ring the dinner bell.
Not only do I look to the East and the West for sources of inspiration, I also look to the past for great ingredients about which we may have forgotten…like buttermilk, which used to be a staple in American kitchens.