Thursday: pork with cider vinegar and almonds

Last night's main dish came from this week's Splendid Table recipe. Instead of using chicken breasts I substituted pork steaks, and I used vegetable stock instead of chicken stock. I'm sure the stock thing made a difference, but the dish was still quite good.

I now kind of have a craving for a meat dish made with a reduced cider sauce with a bit of cider vinegar added for balance.

To go with the pork we had oven-roasted potatoes and a big green salad.