Thick pork chops, pan fried and then baked with sauteed apples and topped with sage, served with a leftover olive oil mash on the side and a greek salad with lemon oil dressing.
The pork chops took a lot longer than the suggested time in the recipe, mostly due to the thickness of them - if I had to guess, the cooking time was twice as long. Very pleasant but subtle flavor to the chops with the apples and sage and the mashed potatoes, left over from the previous nights meal, were just as enjoyable. I'm not a big mashed potato person but I'm a fan of these.
The greek salad took the most time, with chopping the tomatoes and shallots, preparing the lettuce and finally, mixing the dressing. The dressing was very good but a little too lemony** and the feta, which I'd never bought before, was a really easy addition to the salad. I did add ripe avocado to the recipe, as suggested and it was lovely.
*From Cook With Jamie, pages 179, 40 & 24, respectively
** Update: I have since made this salad again and reduced the amount of lemon which improved the taste considerably.
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