In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Gives me an idea of more things to do with those 1" thick pork loin
> > chops. I wanted to slice pockets into some of them and stuff them but
> > was just going to electrogrill them. Never thought of serving them with
> > a red sauce.
> >
> > I planned to stuff them with ricotta, chopped fresh baby spinach, sliced
> > mushrooms and maybe some bacon bits, but had planned on a white sauce.
> >
> > Hmmmmmm.......
>
> I think a red sauce would be better than a white sauce there, but an
> agrodolce would be better than either.

Great. Another word to google. <g>

From Wikipedia:

Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its
name comes from "agro" (sour) and "dolce" (sweet). Agrodolce is made by
reducing sour and sweet elements, traditionally vinegar and sugar.
Sometimes, additional flavorings are added, such as wine, fruit, or even
chocolate. The sauce is thought to have been brought to Sicily by the
Arabs.

Though the term "aigre-doux" could refer to any sweet and sour sauce in
French cuisine, a gastrique is very similar to agrodolce.

Not a bad idea at all and I could make it lower in carbs by substituting
Splenda for the sugar, or using a fresh fruit extract from raspberry,
blackberry or blueberry. I have some nice blackberry vinegar still on
hand too and am fixin' to start a fresh batch. Takes a good month to
brew properly tho'.

>
> In general, pork goes fine with tomato sauces. Pork chops are good to add to
> an Italian-American "Sunday Gravy."
>
> Bob

Thanks for the ideas Bob!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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