Tonight, we had  Pork Chops with Apple, Fennel and Endive Salad With Feta. Tony describes making our meal:

The salad was a new recipe for us and it involved a good bit of prep. It didn’t take very long, but it was a bit of a chore to peel and grate the apple, then thinly slice the fennel and endive. We made the whole four servings and more or less stuck to the recipe. The recipe calls two small or one medium fennel bulb and two endives. Instead, we used half of a large fennel bulb and one enormous endive. We also substituted thyme for the tarragon, which worked our well, because we also used it for the pork, and sherry for sherry vinegar. I did make one little mistake: I added the vinegar, olive oil, salt and pepper directly to the bowl with the veggies in it, rather than mixing them together first. It didn’t seem to have any impact on the taste though!

Since the sale was a little bit of work, I kept the pork chops simple. I rubbed them with a little olive oil and then sprinkled them with salt, pepper, and thyme. I cooked them for about three minutes a side in a large frying pan until the hit the right temperature on the meat thermometer. We paired this meal with the Riesling we had opened earlier in the week.