Pork Medallions with Baby Bok Choy

Sunday 25 April

The nice young Amish guy at Findlay Market had baby bok choy. He had been carefully separating the leaves but Barbara told him more people would buy them if he left them intact. So this week we picked up some, and (as it was Holt's night to do the dishes) had them in a one-frying-pan meal.

So we sautéed the BBC (baby bok choy) with the last of the Ontario garlic in a little oil until the leaves were just a little crisp, then steamed covered with a dash of wine. Removed to the hot plates.

Then the pork medallions coated with lovely herbs from the garden. Parsley, sage, oregano, and thyme (dang! so close). Deglazed with another shot of wine. Decorated the plates with thyme and sage flowers.