Tonight we had a huge salad with carrots and cukes from the garden (the lettuce is purchase--we're between lettuces in our garden right now). Then I made some butterflied pork chops in the following manner:
In a big cast iron pan, I put a good drizzle of EVOO, some minced garlic and a splash of homemade wine. In went the chops, sliced long ways down the middle. Sizzle, turn, grind some pepper. A big splash of water and keep turning til they're almost cooked. Then add in some ready-made tomato sauce and 1/4 cup of capers. Simmer simmer simmer. When tender, eat them with some freshly steamed asparagus and the afore-mentioned huge salad.
A crusty loaf of bread would also have been most welcome, but, alas! Ive been too busy lately to make any.
Maybe next week.
Next up tomorrow is a big batch of pesto. I've already picked the basil.
And my huge salad? It also had sardines in it. Sardines in mustard, which were very very good.