There wasn't time to make it to the store yesterday, so when it came time to cook dinner, I had to make do with whatever I had in the fridge: lots of apples, fresh spinach, a couple pork chops...
I ended up making not one but two dishes last night: Pan-fried Pork Chops with Herb Butter, and Spinach and Apple Salad with Honey Mustard Dressing. Both together took a little less than 30 minutes.
Here's what I made for dinner last night...
1. Pan-fried Pork Chops With Herb Butter Adapted From The Art of Simple Food by Alice Waters
It took no time at all to pan-fry pork chops in a skillet. And a tiny dab or herb butter (I used fresh rosemary and thyme that I had left over from the farmer's market) was all the accoutrement it needed.
4 small pork chops (boneless or bone-in)
Salt and pepper
2 tablespoons butter, softened
2 tablespoons fresh herbs, chopped
Pinch of cayenne pepper
Squeeze of fresh lemon juice
1 garlic clove, chopped
Heat large skillet over medium-high heat. Pour in enough oil to cover bottom of pan. Salt and pepper pork chops. Fry chops in oil until browned and cooked through; about 6 minutes on each side. Remove from heat, and let rest for 5 minutes until serving.
For butter: Combine ingredients in bowl. Dab small amount of butter on each cooked pork chop.
I added a few things to this simple salad: spinach, red apples (instead of green), and candied walnuts (instead of regular). We each had large helpings of this salad since we were only having it with the small pork chops. It was so delicious and springy!
6 cups spinach leaves
2 large apples, peeled, cored, and sliced into thin wedges
3/4 cup candied walnuts
4 stalks celery, chopped on deep diagonal
Salt and pepper
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
5 teaspoons honey
2/3 cup olive oil
For dressing: Whisk first three ingredients together to combine. Whisk in oil. For salad: Combine spinach, apple, walnuts, and celery in large bowl. Toss with dressing. Season with salt and pepper.
What did you make for dinner last night?