On Oct 11, 8:38�pm, koko > wrote:
> >
> Cook up a couple of pork chops. I only seasoned them lightly with some
> seasoned salt.http://i34.tinypic.com/2u469ah.jpg
>
> I got some beautiful pan drippings.http://i36.tinypic.com/28831wj.jpg
>
> Deglazed with some dry white wine.http://i37.tinypic.com/s2z7ug.jpg
>
> Dice up a little shallot.http://i37.tinypic.com/9abzhj.jpg
>
> Add to wine and reduce to a thick sauce.http://i34.tinypic.com/2dbmio5.jpg

A little culinary hint... next time saute the shallots (or garlic,
onion, etc) *before* deglazing... the aromatics attain and contribute
a far superior flavor sauted rather than simmered... they will also
aid in deglazing, then add the wine and reduce to concentrate flavor.

Also, those thick pork medallions (they're not chops) would have been
easier to cook to the proper degree of doneness without drying out and
would taste much better were they sliced thinly as cutlets (not
pounded)... lightly dusted with seasoned flour and pan fried quickly
and very briefly (less than one minute per side), then warmed very
breifly in the sauce (ten seconds) and served immediately.

Pounding tender meats like pork loin and chicken breasts is stupid-
dumb, actually makes them cook up dryer and tougher... only fake cooks
on foodtv advocate such idiocy... pounding any meat ruins it, either
mechanically tenderize with a cuber or grind it. Throw your meat
mallets in the trash