On Mon, 14 Feb 2005 00:07:28 -0600, Damsel in dis Dress
> wrote:

> I'm eating pork loin medallions (thanks, Sheldon) in cream of onion soup at
> this very moment. The flavor is excellent. I only wish that a low-sodium
> version of the soup was available. We got a bunch of tasty brown gravy.
> Crash is complaining that I didn't make enough! LOL

I made center cut loin chops tonight. I sprinkled them
lightly with pepper, granulated garlic, dried thyme and
dusted one side with coarsly groung sea salt (from trader
joes). After I browned them, I took them out of the pan for
two reasons... <side trip>

1. They were thin cut and bone in -
:/ I hate them with the bone in!

2. The flavor is different AND I can't squeeze 6
chops into the pan (14" cast iron) all at once.

Back to dinner - After browning (they were undercooked at
the time), I lowered the heat and added about 1/4 C. dry
sherry to the pan and covered it for a few minutes. I took
the chops out and added about 2 cups of thickly sliced
button mushrooms. When they were not quite finished, I
added around a cup of the water I'd boiled my potatoes in
and thickened it with a slurry of flour/water. I finished
it off with 7 (yes, I counted) drops of L & P Worcestershire
Sauce and 1/4 C. of sour cream.

The potatoes were cut in half and boiled with skin on. You
mash with a fork on the plate... I call it "smashed".
Vegetable was a combination of zucchini and crook necked
squash. The yellow (crook neck) turned out to be bitter, so
I not only buttered the squash, I sprinkled some parmesean
on it to try to mask the bitterness.

Thumbs up: pork chops, potatoes & gravy
Thumbs down: vegetables (but not my fault)

It was a Happy Valentine's Day anyway.



sf