Adapted from The Art of Simple Food by Alice Waters

Shopping List

• 1 bunch flat leaf (Italian) parsley
• 1 lemon, preferably organic
• 3/4 lb. asparagus
• 3/4 lb. fresh green peas or sugar snap peas
• 3 spring onions
• 4 pork chops, 1/2-inch thick
• Fresh loaf of sourdough bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Fine or coarse sea salt
• Garlic
• Unsalted butter

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Nonstick fry pan
• Paring knife
• Tongs
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Côtes de Blaye (sort of a baby Bordeaux)
• Dessert:  Blueberries and lemon sorbet

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Don’t refrigerate the pork chops
  • Open the wine
• Prep
  • Wash and pat dry the parsley, pluck 1 cup leaves.
  • Peel and coarsely chop 1 clove of garlic.
  • Zest the lemon.
  • Snap the root end off the asparagus and rinse well.
  • Slice the asparagus on a diagonal into 1/8 – 1/4 inch slices. If the tips are very thick, slice in half lengthwise otherwise, leave whole.
  • Shell the peas if they’re in the shell or, if you’re using sugar snap peas, trim the ends and slice on the diagonal into thin slices.
  • Trim, peel, and slice the spring onions.
  • Season the pork chops on both sides with salt and pepper.
• Start Cooking
  • First things first – set the table. You can even slice the bread and put it on the table, with the wine. This one is FAST.
  • Put 1 tbsp. olive oil in a heavy skillet over medium-high heat. When the oil is hot but not smoking, add the pork chops and cook them for about 5 minutes.
  • While the pork chops are browning, put 2 tbsps. butter in a frying pan over medium heat, and add the onions.
  • Cook the onions, stirring once in a while, until they are soft which will take 4 -5 minutes
  • Check the pork chops – they should be nice and brown, and it’s time to turn them. Cook them for another 4-5 minutes. They should still be slightly pink in the center, so they’re juicy and tender.
  • Add the asparagus to the onions, along with the peas and ½ cup of water. Stir everything, season with salt, and cook until the vegetables are tender, 4-5 minutes.
  • The pork chops are now cooked, so you can transfer them to a platter.
  • Mince the lemon zest, garlic, and ½ cup of the parsley together. Strew this over the pork chops.
  • Mince the remaining ½ cup parsley and add it to the vegetables, along with 1 tbsp. butter. Swirl the pan around, check the seasoning, and transfer the vegetables to a serving dish.
  • You did it – dinner is ready!

Thanks Alice, this looks delicious, let’s eat!