鮮味週日晚餐

Marinate the pork chops with red wine vinegar, salt, pepper, and herbs de Provence. Place them in the refrigerator for 30 minutes, or you can skip this step entirely.

Preheat your oven to 375°F. In an oven-safe pan, sauté the pork chops in butter for about 7 minutes per side. Once they are nicely browned, transfer the chops to the oven and bake for about 10 minutes. Keep a close eye on the chops and use a meat thermometer to prevent overcooking. Remove them from the oven when their internal temperature reaches around 145-150°F.

Wash all the vegetables. Roughly chop the spinach, thinly slice the carrots, and crush the garlic cloves. If you have extra time, you can blanch the carrots for five minutes, then immediately transfer them to an ice bath. Place all the vegetables into a sauté pan over medium heat. Season them with pepper, fish sauce, and olive oil. Sauté them with the pan covered until the carrots become tender, which should take about 7 minutes. Don't be concerned if the spinach significantly reduces in volume during cooking.

Thinly slice the apples and top them with the red pepper jelly to create your "Lazy Chutney." Dollop the sour cream onto your plate, then add the cooked pork chops and vegetables. Done!