On Wed, 8 Feb 2006 08:37:52 +0100, "Pandora" >
wrote:

>
>"modom" > ha scritto nel messaggio
.. .
>>I stuffed pounded pork loin chops with a mix of dried figs, lemon
>> confit, and shallot. All were minced. Well, not the chops. The
>> sauce is a mirepoix with reduced chicken stock, a dash of cayenne,
>> white wine and Dijon mustard.
>>
>> http://i1.tinypic.com/ndrjva.jpg
>
>I like photo and recipe.
>Could you please post the whole recipe?

Pandora, there really wasn't a recipe. I minced a shallot and chopped
some dried figs and minced a little preserved lemon (Tom Colicchio's
recipe from The Craft of Cooking). I pounded the loin chops till they
were about 3/8 inch thick. I'd guess that's about a centimeter for
you Europeans. Maybe thinner than that. I set the fig/lemon/shallot
mix on the meat and added some herbs de Provence. I rolled them up
and set them in a skillet with some olive oil and dusted them with
black pepper. I brought them to a sizzle and got them a little brown.
Then I set them in the 350F convection oven.

While they roasted, I chopped a mirepoix and sweated it in olive oil.
About 1 1/2 tablespoons each. When the mirepoix began to get a little
color, I added chicken stock and wine -- about a cup of each. Maybe
more chicken stock than that. Reduced it a lot. A lot. Then I added
about 1 1/2 teaspons of dijon mustard and two dashes of cayenne.

After the chops were done -- about 20 minutes -- I pulled the skillet
from the oven and dumped the sauce over them along with about 1/4 cup
more white wine to deglaze the pan. I cooked it down on the stove top
till the sauce was thickened.

That's about it.

modom