Look Who's Cooking

I get a couple of nights off a week. I like to cook dinner on my quiet evenings at home. Last week I pulled out a recipe from Provence. We started with a couple of boneless pork chops. Olive oil heated in a pan, added some garlic and fresh ginger and seared the cops on both sides. Lower the heat and add a third of a cup of chicken stock and fresh thyme and parsley. Simmer until the liquid is almost gone, turn the pork and add a third of a cup of white wine and simmer until the liquid is almost gone. Flip the pork over, add another 1/3 cup of stock and simmer until the liquid is almost gone, flip and repeat with the wine. The last turn I topped the pork with a cranberry mustard. Remove the pork and saute half an apple sliced thin. Set the pork on brown rice with a side of green beans and the apple and voila. I opened a 2000 Robert Sinskey Four Vineyards Pinot Noir which was just gorgeous, hints of caramel, orange zest and dark cherry. A perfect complement to a wonderful meal.