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The Boston Globe

Food & dining

sunday supper

Spanish-style pork chops turn into apple, pork, and fennel salad

Pork chops with toasted garlic and roasted red pepper.

Karoline Boehm Goodnick for The Boston Globe

Pork chops with toasted garlic and roasted red pepper.

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.

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Shopping list

(For pork chops, pork salad)

12 thin (½-inch) boneless pork loin
chops (about 2¼ pounds)

1 bulb fresh fennel

6 ounces fresh baby spinach

1 shallot

3 cloves garlic

½ bunch fresh thyme

Few sprigs fresh parsley

1 sweet-firm apple (Fuji or Honeycrisp)

Salt and pepper

¾ cup olive oil

2 tablespoons cider vinegar

2 teaspoons white wine vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

cup dried cranberries

1 roasted red bell pepper from a can or jar

½ cup walnuts

Tony Rosenfeld can be reached at tonyrosenfeld87@gmail.com.

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