The lentil and potato salad recipe comes from one of my new cookbooks (Jacques Pepin's Table, or JPT) and turned out really nicely. The purple-skinned CSA potatoes provided good color and texture.
For the pork chops, I cut a thick boneless top-loin chop in half through the middle and then pounded the halves out to be about 1 cm thick. After seasoning with salt and pepper, I sauteed them in olive oil over very high heat until nicely browned. We ate the chops topped with the remaining tomato-cream sauce from Tuesday.
The pairing of the pork and the salad is certainly a good one.
As a quickie dessert, I halved a peach and served the halves with a scoop of vanilla ice cream. It would have been smarter to sugar the peach and serve it with cream -- the peach did not compare well with the sweetness of the ice cream.
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