On Sun, 12 Oct 2008 09:29:46 -0700 (PDT), Sheldon >
wrote:

>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.

Thanks, I'll try that next time.
>
>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.

A great option, thanks.
>
>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

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/4