I made a variation on an old favourite: pork tenderloin medallions with 'shrooms and herb sauce. The biggest variation, aside from medallions instead of chops, was to fry the 'shrooms first, so I could keep them separate from the sauce and medallions. Stirling doesn't mind a little bit of mushroom flavour, but not very much. This worked well. Next time, I think I'll add some fish sauce to the sauce for some extra oomph. I served it with boiled potatoes and rødkål (Danish red cabbage).