Spring Eve

IMG_1564IMG_1570 IMG_1573 IMG_1580Braise pan-seared thick cut pork chops in sauteed onions, garlic, tomatoes, sage, rosemary, the wine of your choice and stock- for hours until falling off bone. Reduce sauce a bit add a at knob of butter and keep warm. Serve with Swiss chard and chilies and white beans and garlic…..sautee an onion, add some garlic and chopped red chilies, toss in your chard and stir to wilt, when sautéed to your liking add in some cooked cannellini and warm through drizzling olive oil over.

Wash down with a bottle of Cotes du Rhone and you’re good.

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