"modom" > ha scritto nel messaggio
...
> 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.

Oh Thank you! It's a very nice recipe!
>
> 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.

What is a mirepoix?
>
> 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.

I think I will make ASAP. I like the combination of taste you made.
Thank you
Pandora
>
> That's about it.
>
> modom