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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Fine Cooking

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June/July, 2013

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Recipes in Tags:

pork

Crisp Pork Cutlets with Lemon-Caper Sauce

(Fine Cooking, June/July, 2013)

A briny-peppery mayonnaise adds zing to these slightly spicy fried pork cutlets. Round out the meal with a butter lettuce salad.
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Pork with Rice Noodles, Scallions, and Chile

(Fine Cooking, June/July, 2013)

A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.
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