This is the dinner I’d planned to make on Friday night, but was just too tired to attempt after a longish week with nights of poor sleep. It started life last weekend with the kernel of an idea that was simply “pork medallions”. I left it alone for a few days, trying to think of what that would mean, how I’d prepare them, what to serve with them. Would I try to find a small pork tenderloin and try to do the piggy equivalent of filet mignon? That was tempting, I’ll admit. But soon I started thinking “orange juice reduction”, too. And that didn’t really seem to mesh well with the whole porky filet idea.
Continue reading ‘Pork Chops with Balsamic Citrus Reduction, Wilted Arugula Salad’ »
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