On Sat, 12 Feb 2005 16:39:00 -0500, Sheryl Rosen
> wrote:

> What I have was labeled "Boneless Center Cut Pork Loin". They are one inch
> thick "chops" (or steak, if you prefer). They are sort of oval in shape,
> about 4 inches long and 2 inches wide, with a thin strip of fat around the
> edge. Little or no marbling.
>
My favorite cut! I season them with garlic, thyme, s&p and
brown. When lightly browned I lower the heat, throw in some
sherry and cook covered for a few more minutes until
completely done. At the end I toss in enough sour cream to
make a sauce, add a couple drops of L & P Worcestershire and
it's done. Those skinny frozen green beans (haricot verts)
from Trader Joes make a good vegetable, hubby and I differ
over potato or rice but either is good.

sf