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This is our adaptation of a recipe from “Smoke and Pickles” by Edward Lee. It's a fantastic Asian-inflected spin on an all-American favorite: smothered pork chops. A combination of umami-rich ingredients, woodsy bourbon and sweet-tangy orange juice produces a silky, deeply flavored mushroom sauce for smothering tender bone-in chicken legs. And to serve on the side? Steamed Asian rice or light, fluffy biscuits—the choice is yours.
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