Sauteed shallot, garlic and crimini mushrooms until lightly caramelized. Pounded out a boneless chop into four paillards. Seasoned well with S&P dredged in flour, crisped up in EVOO. Reduced Marsala in veg mixture, added two knobs of butter and fresh sage, thyme and oregano, added pork back in and coated with pan juice. Served with a basic green salad utilizing the first fruits of our garden. Thought it was a bit sweet and lacking in a good caramelization flavor. Probably gets a 7 of 10
No comments:
Post a Comment