Tuesday: pork chops with apples

Last night's main course were thin pork loin chops (the kind I normally pound out for schnitzel) served with apple compote. The pork was really simple: I seasoned the chops and then cooked over high heat. I reduced the liquid from the apples down to a couple Tbs and whisked in a bit of butter to make a sauce. The apples themselves I heated up a bit and served on the side.

Very nice indeed.

We also finished off the last of the rice and peas.