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Pork Medallions with Dijon Sauce

Reviewed: Apr. 27, 2010
I used 2% milk and honey dijon, and pork chops instead of medallions. I would season the pork a bit more, with salt/pepper and maybe a touch of rosemary, and consider baking after searing the sides. The sauce was awesome - it started to clump from the milk but once the dijon was added, it blended well. I served with balsamic potatoes (also from here) and buttered brussel sprouts.
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Onion Chicken in Balsamic Sauce

Reviewed: Apr. 27, 2010
Too much vinegar flavor. It's possible that I did not cook the sauce enough, though. I served it with potato dumplings and green beans. Added mushrooms, which tasted great.
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