Cider-glazed center-cut pork chop with Waldorf salad.
The butcher's bone-in rib chops were cut too thick so I went with a thinner center-cut chop. Once I prepped it for cooking I realized it had an odd shape that made it kinda hard to cook. Overall, it was tasty, but I think I'll go for the traditional bone-in rib chop next time.
Oh, and I thought a rich Cali chard would go nice, but I found it to be quite the opposite. With the fruit salad side and the apple-vinegar dressing I thought a SB or Sancerre would be too much fruit, but my choice wasn't any better. Maybe something with more minerality next time? For some reason red just felt wrong. Ideas?