24 April 2010 – Pan-cooked pork chops with rice, chard stems and onions

D cooked this one. It was very good.

He cut a Costco pork chop in half sideways – that is, making it half as thick – and fried it in a pan with sage, thyme, and oregano. He cooked onions in the same pan, and I think the chard stems too. He deglazed the pan finally with a bit of vermouth and put that bit of onions over the rice. The chop was moist and flavorful, and the other flavors went well with it. The wine, a Barbera d’Asti, was very good as well, and went well with the meal.

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