{"id":24175,"date":"2012-03-15T20:54:49","date_gmt":"2012-03-16T00:54:49","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24175"},"modified":"2012-03-15T20:54:49","modified_gmt":"2012-03-16T00:54:49","slug":"pork-chops-with-caramelized-onion%e3%83%90%e3%83%ab%e3%82%b5%e3%83%9f%e3%82%b3%e8%b5%a4%e7%8e%89%e3%81%ae%e3%81%9b%e3%83%9d%e3%83%bc%e3%82%af%e3%83%81%e3%83%a7%e3%83%83%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24175&lang=en","title":{"rendered":"Pork Chops with Caramelized Onion
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\"\"<\/a><\/p>\n

Pork Chops with Caramelized Onion<\/strong>
\nMarch 10, 2012<\/em><\/p>\n

This was the dinner I made when we had our neighbor friends over for dinner and a movie last weekend. I was told “no scallops”, but otehr than that I had no idea what kind of food they prefer. So when we sat down at the table and the guest told me that she is picky about food, I became tense. But then I was so relieved when I found out that everything I cooked for that night happened to be something she does eat! Pork chops were served with balsamic caramelized onion, garlic cheddar mashed potatoes, and sauteed asparagus.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pork Chops with Caramelized Onion March 10, 2012 This was the dinner I made when we had our neighbor friends over for dinner and a movie last weekend. I was told “no scallops”, but otehr than that I had no idea what kind of food they prefer. So when we sat down at the table […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-24175","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24175"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24175\/revisions"}],"predecessor-version":[{"id":24217,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24175\/revisions\/24217"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}