CHICKEN FRANCAISE FROM ROSA

 http://www.recipe30.com/chicken-francaise.html/?fbclid=IwAR1Ipz7NOrY1uuvVqRIE22QmZvP3SNNZUY550HYPHAn18sQxor2eSH4JSmQ

PORK IN MUSHROOMS AND FRESH GARLIC

 We had four thin sliced, lean pork chops and some strips of pork ribs.  I sautéed them in olive oil and butter along with chopped garlic and black pepper.  Later, Elizabeth used some rosemary.

I browned the pork and then let it cook slow in a covered pan.

It was tender and tasty.  Some of my favorite.  The mushrooms added a perfect flavor.  

We had them tonight for the last meal with Cory and Katie before they head off to Lakeside and then home.

PORK LEFT OVER IN ONION AND GARLIC

 From this rather tough roasted loin I cut chunks and sauteed them with fresh garlic, onion, red pepper, and Trader's Joes salute spice.  That seemed to make them more tender.

O my dish I added sour cream and Benson's salt substitute.

I also sliced some very thin and that work fried with eggs for breakfast.

PORK LEFT OVER IN VINEGAR WITH CABBAGE

 The pork loin I cooked was very tasty but a bit tough.  I sliced some of it very thin and cooked it in the fry pan in balsamic vinegar and white wine vinegar along with some cooked cabbage.  I added pepper and garlic.  It was very good and much more tender.