Anonymous wrote:Did OP just post and then never come back 🤔
Anonymous wrote:Our favorite. Just serve with a crusty baguette to mop up the sauce. If you have five extra minutes, it pairs well with green beans, blanched and tossed in a little olive oil or butter. Gift article: https://cooking.nytimes.com/recipes/1023960-slow-cooker-braised-pork-with-prunes-and-orange?unlocked_article_code=1.ok8.WAAu.Up-CnYIp8HlB&smid=ck-recipe-iOS-share
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