After three days of work in Virginia this week, I made the nearly five-hour drive home in time to hit the kitchen and put dinner on the table for four of us: pork medallions in a dijon cream sauce with sautéed mushrooms and shallots. Company mashed potatoes are the perfect first side, and hot buttered garden peas were the final accompaniment. All plates were brought back up to the buffet bar for seconds.
"Pork Medallions with Dijon Mushroom Sauce," by Frank Hollands of Moorhead, Minnesota. Bake-Off Contest 37 (1996). Published in Pillsbury Classic Cookbooks' A Taste of the BAKE-OFF Issue from March 2001, p. 40-41.
"Company Mashed Potatoes," a Jones family favorite.
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