Pork chop

Eastside Road, September 4, 2018—

AS A GENERAL RULE we cook our pork chops ma façon, as I call it, my way, smeared with ground fennel seeds, salt, pepper, crushed garlic and olive oil. Tonight, though, Cook took the more conventional and, I would say, conservative route, simply dusting them with salt and pepper and pan-searing them in the black iron frying pan. Works just fine, I think.

With them, romanesco, steamed with crushed garlic, and mashed potatoes left over from yesterday. I do think mashed potatoes hold well and perhaps even age nicely overnight.

Green salad afterward.

     🍷The end of yesterday's rosé