Tonight’s menu was inspired by a combination of influences. The pan sauce for the pork chop is a recommendation in Alice Waters’ book The Art of Simple Food. It’s really simple. After the pork chop is fried till done, you add water to deglaze the pan and then a knob of butter and a big dollop of Dijon mustard. The spatezle is my adaptation of something I had at Restaurant Nora a while ago: pureed onion and onion powder lends a wonderful flavor to what can be a bland preparation if not treated well.

Pan-fried pork chop with pan sauce of Dijon mustard
Onion-flavored house-made spatezle with a drizzle of extra virgin olive oil
Blanched green beans

Peaches from Tigo Orchards