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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Pork Medallions With Maple-vinegar Sauce


1 lb pork chops; loin, boneless,
1 pepper
2 tablespoon butter
1/4 cup shallot; minced
2 teaspoon dijon mustard
1 cup chicken broth; canned
2 tablespoon maple syrup
2 tablespoon balsamic vinegar

Approx. Cook Time: 0:30 Using a meat mallet or rolling pin, flatten the pork between sheets of waxed paper to about quarter-inch thickness. Season both sides of the pork with pepper. Melt the butter in a heavy large skillet over medium-high heat. Add the pork and sauté until it is brown and cooked through, about four minutes per side, then transfer them to a plate. Add the shallots to the same skillet, and cook for 30 seconds. Mix in the mustard and chicken broth and simmer until it is red uced by one-quarter, about five minutes. Stir in the maple syrup and vinegar. Simmer until the liquids are reduced to sauce consistency, about five minutes longer. Return the pork and accumulated juices to the skillet. Cook until they are just heated through, about one minute. Arrange the pork on a platter. Spoon sauce over and serve. 30 Minute Main Course. Note: The sweet-and-sour sauce complements the pork deliciously. Mashed potatoes with chives, some green peas and a purchased apple tart would complete the meal nicely. Bon Appetit, March, 1991 per Fred Peters