Saturday, November 16, 2013

Pork Medallions with Chard Cakes


Friday 15 November
We sautéed some thick-cut pork medallions patted with thyme and salt, and in another pan, fried up the leftover chard cakes from Tuesday. 
This time we made the sorrel sauce to go with them, and you know what?  It's a great thing to do with sorrel.

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