Pork Medallions with Sage and Balsamic Vinegar Sauce

A family favorite

1.5 lb. Pork Tenderloin

Flour

Salt

Pepper

2 Tablespoon butter

2 Tablespoon oil

2/3 cup Balsamic Vinegar

1/4 cup chicken stock

1 tablespoon fresh or 1 teaspoon dried Sage

********************************************************

Dredge pork slices in seasoned flour. Brown in hot butter and oil mixture. It may take a couple of batches to get it all browned. Don't overload the pan, they won't brown. As they brown, remove to plate. When all meat is browned, pour off excess fat. Add vinegar to pan, scraping brown bits into liquid. Reduce to 1/2. Add stock and juice from plate. Boil until reduced to a dark, shiny sauce, about a minute or so. Add Sage. You can pour over pork and serve, or quickly add pork back to pan to warm up.

Serve over hot noodles.

Enjoy!

Gather ingredients

Dredge pork in seasoned flour.

Add to hot pan, with room to breathe.

If you crowd them, they won't brown nicely. 

Turn them as they brown on one side. 

Once they are browned nicely on both sides, remove them from the pan to rest while you make the sauce.

Cover them with foil to keep them warm. 

Add in the broth and vinegar to pan.

Boil the vinegar until it reduces to about half. 

That looks to be about half. Turn off the heat. 

Any juices on the plate can be put back into the vinegar sauce. 

Add the sage to the sauce. Mix well, and it's finished! 

Arrange your pork in an attractive presentation. 

Spoon the sauce over the pork and noodles.

Delicious and tender! A little tangy and just a touch sweet from the vinegar. 

Roast Beast in the crock pot

Another really simple one...

Chuck Roast

Canned French Onion Soup

Dry Onion Soup Mix

Potatoes, carrots, celery, onions, any veggies you like

*************************************

If you want to get fancy, brown your roast in a hot pan before adding it to the crock pot. I never do. Mix together the two onion soups. Pour over meat and veggies in the crock pot.

Cook on low for 8-12 hours.

Makes GREAT gravy!!! 

One can of French Onion Soup

Chuck Roast. Yes, it's frozen. I forgot to take it out last night. :)

One packet of dry onion soup.

Mix the wet and dry soups. Do not add water. 

Put veggies into the bottom of the crock, meat on top. Veggies dry out if they are above the meat.

Pour soup over the top and spread around evenly.

Ten hours later....

On the platter, ready to serve, with gravy on the side. Add a loaf of crusty French bread and you're ready to roll! :)

White Wine Braised Chicken Thighs

Tender and moist. Easier than it seems. Fancy enough for company!

5 - 8 skinless chicken thighs, bone-in or not 

black pepper

4 cloves garlic

1 cup dry white wine

1/4 teaspoon thyme

1 lemon 

1 Tablespoon lemon juice

1 Tablespoon butter

parsley

Rice for serving

*****************************

In your frying pan, arrange the chicken thighs, skin side up. If they are boneless, roll them back up as though they still have a bone. 

Sprinkle with pepper. 

Add minced garlic, wine and thyme. Lay lemon slices on top of each thigh. 

Bring to a boil and then lower to a simmer. Cover and cook for 30 minutes. 

After 30 minutes, uncover. Move thighs to outside edge of pan and boil away liquid until you've reduced total liquid to about 1/2 cup. This may take about 5 minutes. 

When reduction is complete, add butter, lemon juice and parsley. Stir until smooth and slightly thickened.

Serve with rice, spooning sauce over meat.

Reroll the thighs, if you are using boneless, so they look like they have bones in them still.

Pepper, don't be stingy. 

Thyme

Wine

Big fat garlic cloves to mince and add

Cut your lemon so you have enough slices for each thigh. Not too thick.

Pick out the seeds unless you like eating them.

Place over each thigh, bring to boil.

Cover and simmer 30 minutes.

It's a good time to start the rice.

Measure out lemon juice

Snip some parsley. Did you know parsley stays green all winter? Plant a big pot and keep it near a door for easy reach. If you put it somewhere where it won't get buried in snow, you can have fresh parsley all winter!

Parsley is washed and chopped, all ready to go.

Remove the lid after 30 minutes and raise temperature.

Boil to reduce sauce to 1/2 cup.

Remove pan from heat to stop the boiling, tip and estimate the amount of liquid you have left. This looks to be about 1/2 cup.

Add butter

Lemon juice

Parsley. Stir up well.

Serve with rice and a veggie. Spoon sauce over chicken and lemon.

Scrumptious Saucy Chops

Easy and delicious. Wonderful gravy to go over mashed potatoes, too. A great cool evening meal.

Pork chops, bone in
flour
S&P
Onion
Chicken broth
oil
***************

Dredge chops in flour, fry in hot oil in frying pan. If you have any, bacon fat is a great one too. It really livens up the gravy flavor!

While chops are frying, turn them as they brown. Slice your onion. Add to pan once chops are browned nicely. Pour chicken broth over everything and cover, simmering for 15 minutes or until chops are completely cooked through and gravy has thickened up.

Serve with hot vegetables and mashed potatoes.

Very few ingredients. 

Coat pork chops in flour.

Put floured chops into frying pan with hot oil. 

Pepper them after you get them into oil. No real need for salt, it will be in the broth. 

After you flip the chops, add sliced onion to the top. 

Pour broth over the top, to just cover the meat and onions. 

Cover tightly with lid and simmer gently, 15 minutes or so, until chops are completely done and gravy thickens up.  

Boy, that smells SO good!

Serve chops and ladle gravy over the top of meat and potatoes. 

Eat up!