Glad to be home unexpectedly in mid-week, thanks to Virginia/West Virginia snow days today and tomorrow. This gave me a chance to try out another new recipe, which involved pan-searing thick-cut pork chops and serving them with roasted butternut squash tossed in a pumpkin seed garlic-lime vinaigrette. (That part of the meal was, shall we say, a bit different.) The ever-delightful baby Brussels sprouts assumed the role of a green thing on the plate.
"Pork Chops and Squash with Pumpkin Seed Vinaigrette," in Bon Appétit, March 2013, p. 28.
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