Rye Crusted Pork Medallions pg 220

5 Toasts pork 2 Toasts cabbage

Red cabbage, how we despise the taste of you combined with cider vinegar

Glazed Pork Tenderloin with Pineapple pg. 223 & Sauteed Bok Choy and Broccoli pg. 249

5 Toasts

We got the pork from Meat on the Beach. Easy to prep and cook, delicious to eat, maybe it could be sliced thinner next time. The quick ginger sauce was a nice alternative to gravy - thanks for the china gravy bowl Mom.


3 Toasts

The bok choy burned on the bottom of the frying pan, but I just kept on adding more and then we ate the top part. Next time lower heat and more stiring. Less in one pan at a time also. I will try making this again with big bok choy too.

Lemon-Parsley Pork Chops pg.299 & Buttermilk Mashed Potatoes pg.247

3 Toasts & A Crust

We tried the flavorful chops with the potatoes this evening. Anyone try mincing lemon zest by hand before? Really difficult even if you follow the tips in the book. Maybe our knife needed to be sharpened. As you can see in the pic, the mince was more of a chop.

The chops did not brown so the end result was lighter than expected and next time we make this I may pour the pan juices over top of the lemon-parsley mixture to cook it a bit.

I had two frying pans on the go for this, why are chops so big? Yes I was using a big pan! All in all this was a nice change from the usual pork chop with apple sauce.

The mashed potatoes tasted great (5 toasts) but so do potatoes with regular milk. Why butter milk? Pretty simple to make and serve.

Lots of leftovers from all these recipes for lunch, and it's pretty easy to cook a new one every day. I think we will beat the clock on this challenge.