Wednesday Night: Pork Chops with Lentil and Potato Salad

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.