"texpat" writes:

>Your dinner sounds very good.

Thanks.
>I don't know that I'd have pounded the PCs.
>Boneless pork chops are so dry anyway, that if you pounded them that flat,
>I'd be afraid they'd be overcooked and dried out before they got brown. But
>maybe not.

Pounding out was part of the tenderizing process, also to mimic the thinness of
scallopine. I sauteed very quickly and removed them to a warm oven in a
slightly underdone state. But yeah, you're right it would have been easy to
overcook.
>
>What I want to know is this: What in the world did you do to the radishes??

I had radishes on hand so I figured I'd use them in something. *I* like
radishes, neither my wife nor the guest particularly favor them due to the
sharpness. So I tried a trick I've used with onion salad, adding the sugar to
bring up the natural sugar and mute the taste. As I said, a whim. One which
thankfully worked out.

Best,

Marc

>"MrAoD" > wrote in message
...
>> Got a bargain on some medium cut boneless pork chops (end cut, about 6-7
>oz
>> each). Large package, marked down for last day of sale. 8 chops in all.
>>
>> Planned on cooking half and freezing the others but DaMissus(tm) had
>invited a
>> friend over for dinner so I made 'em all. Here's how I made them.
>>
>> Tenderized and pounded thin, about 1/4" +/-
>>
>> Dredged with salt-pepper-flour and pounded the mixture in using the
>tenderizing
>> side of the mallet, re-dredged and put 'em in the fridge between wax paper
>> until dinner minus 30.
>>
>> Sauteed in 50-50 mix of butter and olive oil and put 'em in a warm oven.
>>
>> Poured out most of the oil/butter (reserved about 2 tbsp) and deglazed
>with
>> chicken stock, then returned the reserved oil to the pan and over high
>heat I
>> sauteed 1/2 can of diced tomatos, 1/4 can of medium pitted black olives
>> (sliced), half a cup of sliced mushrooms, and 3 cloves of garlic (bruised
>then
>> slivered).
>>
>> Served with:
>>
>> - a romaine salad with pitted black olives, thinly sliced spring onions
>(white
>> part) and sliced mushrooms.
>>
>> - linguine with traditional pesto (not my choice I'd have preferred an
>aglio y
>> olio with anchovy paste and thickened with a little bread).
>>
>> - thinly sliced, sugared and herbed radishes with a light toss of EVOO (a
>> whim).
>>
>> Plonk was a middle of the road Eytie pinot grigio.
>>
>> It went over well.
>>
>> If anyone's still reading this far down <g>, I'd appreciate a critique
>and, if
>> you're feeling charitable, a possible name for this dish. My mindset
>going in
>> was a faux scallopine-like treatment of the meat and a semi-sorta
>puttanesca
>> sauce. Actually I was winging it, our guest thought she was being served
>veal
>> and reminded me of the nearness of my sauce to puttanesca.
>>