Name: Pork Normandy
Ingredients: 1 ts Oil; 8 Pork loin medallions or chops (up to 10); 1 c Cream of mushroom soup; 1/2 c Apple juice; 1 md Apple; chopped; 1/2 c Sliced celery; 1/4 ts Thyme; Noodles or French bread

When I view a particular possibility as threatening, it imperils some value important to me. That is what I mean by threat. But suppose this threat is directed not to some modest finite value I love but to the very center of my value system, that focal value by which all my other values are viewed as valuable. Suppose my god is sex or my own physical health or the Democratic Party. If I experience one of these as under genuine threat, then I feel myself shake to the depths. In this way, idolatry intensifies anxiety.

Thomas Oden

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Apples, Pasta/noodl, Pork	5	Servings

INGREDIENTS

1	ts	Oil
8		Pork loin medallions or chops (up to 10)
1	c	Cream of mushroom soup
1/2	c	Apple juice
1	md	Apple; chopped
1/2	c	Sliced celery
1/4	ts	Thyme
		Noodles or French bread

INSTRUCTIONS

In skillet in oil brown pork. Stir in soup, apple juice, apple, celery and
thyme. Reduce heat to Low. Cover and simmer for 30 or more minutes until
meat is tender, stirring occasionally. Can make sauce into gravy and serve
with noodles or over bread. NOTES
: Easy and delicious. MC formatting and posted on Kitmailbox, Setp.2'97 by
bobbi744@sojourn.com
Recipe by: Unknown Posted to KitMailbox Digest by Roberta Banghart
<bobbi744@sojourn.com> on Sep 02, 1997

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