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.

Thanks,

Marc

Your dinner sounds very good. 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.

What I want to know is this: What in the world did you do to the radishes??

"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.
>
> Thanks,
>
> Marc

"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.
>>