Monday: Pork chops with preserved-fruit relish

The idea for this came Sunday night when we were having dried dates and apricots as part of a salad. I guess at heart it's also inspired by the "power pack" idea from the Schlesinger and Willoughby cookbooks.

For the relish I mixed finely diced dates, dried apricots, preserved lemon, and red onion. To this I added olive oil, black pepper, and a bit of white wine to plump the fruit some. I let this sit for an hour before serving it.

The pork chops were simplicity incarnate: I seasoned them and then browned them in a cast iron skillet. After resting the pork, I topped it with the relish.

We ate it with relish. :-)

We also finished off the panzanella from Sunday and had a green salad.