Boring Pork Loin Chop

[Kath]

This is what I did...
I had a wonderful meal tonight, it was quite a surprise.
I looked at the pork loin chop and thought... what boring thing can I do with that.... I finished up making the most wonderful pork dish ever. Bear in mind that I'm crippled with sciatica at the moment and I can hardly walk, but the joy of creating the pork dish lifted my mojo to get back in there.
First I heated the olive oil and butter in the pan and rendered the pork loin fat to a crisp and seared the rest of the chop Then I added sage leaves and lemon verbena and some thyme (whatever herbs you have). Next I sprinkled in some flour and cooked for a few minutes and then added the last of a bottle of old white wine from the fridge, it made a nice sauce...It needed a little sweetener, so I added less than half a teaspoon of honey. PERFECT. I did add a little water to thin the sauce later. I did add some precooked apples when it was done and that really made the dish
But when you start off with a boring old pork loin chop, it doesn't need to be.
I served it with mashed potato and home grown chard.
The sauce was amazing... I'll be doing this one again

 

[Gregorius]

This is what I did...
I had a wonderful meal tonight, it was quite a surprise.
I looked at the pork loin chop and thought... what boring thing can I do with that.... I finished up making the most wonderful pork dish ever. Bear in mind that I'm crippled with sciatica at the moment and I can hardly walk, but the joy of creating the pork dish lifted my mojo to get back in there.
First I heated the olive oil and butter in the pan and rendered the pork loin fat to a crisp and seared the rest of the chop Then I added sage leaves and lemon verbena and some thyme (whatever herbs you have). Next I sprinkled in some flour and cooked for a few minutes and then added the last of a bottle of old white wine from the fridge, it made a nice sauce...It needed a little sweetener, so I added less than half a teaspoon of honey. PERFECT. I did add a little water to thin the sauce later. I did add some precooked apples when it was done and that really made the dish
But when you start off with a boring old pork loin chop, it doesn't need to be.
I served it with mashed potato and home grown chard.
The sauce was amazing... I'll be doing this one again

Dear Kath how I envy you!
For the past few days I have been suffering from painful gatritis and esophageal reflux due to the sudden change of weather. From one day to the next the temperature dropped abruptly. The weather feels more like winter than autumn. So I only feed myself with milk, vegetable broth and smoothies to avoid the painful heartburn in my stomach

 

[Kath]

Oh that's not good Gregorius.
Have you been tested for Helicobacter pylori. I had that for 60 years and suffered great pain all those years. Now I can eat anything after treatment. It's a combination of specific antibiotics. It's a hard treatment, I nearly failed. I have a hard time swallowing large pills and capsules and one day I just couldn't get them down. Then at 4 am, I said to myself, I have to do this or I will fail. I got out of bed and forced the capsules down with milk or bread.
Now I know I succeeded because I have no more stomach problems .
Consider getting tested, I had a gastroscopy where they did a biopsy and found the infection. (it doesn't hurt and it's over quickly) Half the population have this and it doesn't bother them, but some unlucky ones like me are affected by it. Maybe you are also affected by it?

 

[Gregorius]

Oh that's not good Gregorius.
Have you been tested for Helicobacter pylori. I had that for 60 years and suffered great pain all those years. Now I can eat anything after treatment. It's a combination of specific antibiotics. It's a hard treatment, I nearly failed. I have a hard time swallowing large pills and capsules and one day I just couldn't get them down. Then at 4 am, I said to myself, I have to do this or I will fail. I got out of bed and forced the capsules down with milk or bread.
Now I know I succeeded because I have no more stomach problems .
Consider getting tested, I had a gastroscopy where they did a biopsy and found the infection. (it doesn't hurt and it's over quickly) Half the population have this and it doesn't bother them, but some unlucky ones like me are affected by it. Maybe you are also affected by it?

I had been screened for Helicobacter pylori 5 years ago, when I had stayed almost 5 months in the hospital because of the car accident I had. The result had been negative. The tests and gastroscopy had not found the bacteria responsible for the duodenal ulcer.
I don't know what could be the cause but I think my digestive system is extremely sensitive to sudden changes in temperature. Most people get a cold when the temperature drops, but I experience a severe burning sensation that makes me suffer for two or three days. Now it is all gone and I am back in good shape. Excluding the hematoma and deep wound on my forehead that I got on Saturday morning when I woke up.

I had spent the previous two days in bed and eating very little, almost nothing. As I got out of bed moving from lying to standing I had a sudden drop in blood pressure and fainted. I don't remember anything about how much or how it happened. I remember waking up as I lay on the floor in the fetal position with blood dripping from my forehead. Fortunately, everything ended with a hematoma, no concussion, no broken bones, and with all my teeth still intact.

I never thought such a thing could happen to me, but perhaps I acted imprudently. Nevertheless, my doctor decided to stop taking the daily blood pressure control pill and told me to measure my blood pressure daily and to start taking the antihypertension pill again only after my blood pressure exceeded 130 mm Hg. This morning , the pressure was at 109 mm Hg. After dinner it went up to 114 mm. However, today I resumed eating as I usually do and I do not exclude that next Sunday I will prepare pork loin chop following your recipe. I am left with a doubt, in your opinion, dear Kath, could I substitute the loin for a chicken breast or a beefsteak?
With friendship Gregorius

 

[Kath]

What an awful experience Gregorius, but thanks for sharing. I take blood pressure tablets every day.. I think the big pharma companies have paid for research to recommend to lower the safe levels of BP so they can flog more pills. What do you think?

The recipe would work with chicken for sure, not sure about beef, it would have to be the mo expensive type.

Give it a go...

 

[Gregorius]

What an awful experience Gregorius, but thanks for sharing. I take blood pressure tablets every day.. I think the big pharma companies have paid for research to recommend to lower the safe levels of BP so they can flog more pills. What do you think?

The recipe would work with chicken for sure, not sure about beef, it would have to be the mo expensive type.

Give it a go...

Dear Kath, I think I will try your recipe using chicken or turkey breast. My intention , as I wrote yesterday, was to make the dish next Sunday. Unfortunately, my half-sister and her husband are coming to visit me next Sunday. In order to make sure that both of them eat things they like I will be forced to go to a restaurant near home for lunch. I will try your recipe the following Sunday.

 

[Kath]

As they say in Western films 'your chicken' If you can cook, be proud of your recipes.
In real life I want to go to a restaurant and eat Guineafowl cooked by an expert,

​

 

[Kath]

Making sauces is an art, it never fails if you use wine. Herbs are a must, know when to use flour to thicken it and how to do it. I use fish and meat bones to make a sauce as a base.

But... I also use store bought gravy granules to make it. It's a no brainer, whatever works for you.
I can make it the correct way, but most times these days the granuals win.

 

[Gregorius]

Making sauces is an art, it never fails if you use wine. Herbs are a must, know when to use flour to thicken it and how to do it. I use fish and meat bones to make a sauce as a base.

But... I also use store bought gravy granules to make it. It's a no brainer, whatever works for you.
I can make it the correct way, but most times these days the granuals win.

You are right Kath. You have to be a true artist to make a great sauce. If you make a small mistake in the dose of any of the ingredients, it is very likely that the sauce will become inedible and unwatchable . Good night

 

[Kath]

I made this again with pork today and it was not as nice without the apples, which I love with pork. I did add some apple sauce to make it how I like it. I like apple sauce with chicken, but most people don't. So my suggestion is that you replace the wine with chicken stock or use a mixture of both, I prefer that.... it's all a taste and see when you cook by the seat of your pants, sometimes it works, sometimes not. I just cook and taste and add until I like the taste of it.