Monday: pork chops with peppers

This was driven by a desire to have something with a sauce we could soak up with bread. Then I saw peppers on sale in the Coop. The rest was easy.

Cook some chopped garlic in olive oil until aromatic. Add some thinly sliced bell peppers (a mixture of red, orange, yellow, and green). Cook until the pepper starts to soften. Add a Tbs or so of flour and cook a couple minutes longer. Add white wine, some veggie bouillon, chopped thyme, rosemary, and sage. Cook a few minutes, then transfer to an olive-oiled baking dish. In the meantime, heat a bit more oil in a heavy pan and brown some seasoned, thick, bone-in pork chops well on both sides. Transfer to the dish with the peppers. Deglaze the pan with a bit more white wine, transfer to the dish, toss in the oven at 180C until the pork is done, 20-30 minutes. Serve topped with chives and with crusty bread on the side.

We also did a fennel salad with shaved fennel tossed with salt, wrung out, and then mixed with a dressing made from reduced OJ, olive oil, mustard, and black pepper.

Really nice food.