// Friday night chops //
Under all that, there's pearl couscous (also known as Israeli couscous) that I cooked with sautéed mushrooms, onions and celery. Since we had languishing veg in the fridge, I also added sad celery to a little side dish with pickled green beans, grated carrots and shredded cabbage, all sautéed together with dried thyme and crushed chili flakes. It got all kinds of tasty after a little time in the pan (with schmaltz that I saved after roasting chicken).
I marinated the bone-in pork chops overnight in a combination of those few last splashes of white wine from that bottle stashed in the back of the fridge, plus balsamic vinegar and stone-ground mustard. After searing, I added diced tomatoes, onion, a few kind of dried up mushrooms, and slivers of green cabbage. Let it braise with the lid on, then threw it into a hot oven for a few minutes to really bring out the color.
When serving, I finished with #traderjoes
rainbow pepper blend, plus a few cracks of Himalayan pink salt.