Thin boneless pork loin chops are one of the more effortless options in the meat case. Saute the chops and turn them in a simple pan sauce of toasted garlic, thyme, and roasted red pepper, finished with a little vinegar for tang. The dish has a Spanish feel. Cooking the pork properly is paramount. The chops don’t take long in the skillet and should be served a little pink, accompanied by roast potatoes.
Leftover garlicky chops are a nice building block for a warm salad. Roast apples and fennel until caramelized, toss with thin strips of the pork and serve over baby spinach and toasted walnuts dressed with a shallot vinaigrette. Add a crusty baguette and enjoy the achievement of simple, satisfying food.