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This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. I've also substituted frozen shrimp for canned on occasion, depending on availability.
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The recipe transforms everyday pork chops into an unforgettable, juicy, flavor-packed dinner.
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This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.