Tuesday Night: Pork chops smothered in onions

This meal used up the last of the pork chops from this weekend.

I didn't brown the chops first, but threw them in a pot with a bit of oil, a bunch of thinly sliced onion, some minced garlic, and black pepper. I added a bit of white wine and some stock, covered the pot, brought it to a boil, then let it simmer until the onions were melty and the chops fork tender, about an hour. For the last 5-10 minutes, I removed the lid to reduce the volume a bit. We ate this with brown rice. Delicious.

To go along with the chops, I sauteed some more cucumber, but this time I added some thinly sliced red pepper as well to get color contrast and bit more sweetness.

And a green salad.