Q: I received Diana Henry’s Pure Simple Cooking for Christmas. Last night, I attempted Smothered Pork Chops with Mustard and Thyme and while the chops were moist and flavor great, the potatoes didn’t brown.
I used a 9×13-inch Pyrex, but I am thinking a roasting or cast iron pan would have been better. What would you recommend for an everyday roasting pan?
Sent by Whitney