Ingredients

Pork Chops & Apple Sauce
~1.5 lbs Pork Chops
   As thick or thin as you like them. It's not super important. These were on sale.
3 cloves Garlic
   Minced
1/4 Cup Apple Cider Vinegar
1 Cup Apple Cider
1 tsp Dijon
1 tsp Rosemary
   Fresh, minced

Avocado, Cucumber & Tuna Salad
1 English/Long Cucumber
   Sliced in half moons
15 oz Albacore Tuna
   3 small 5 oz cans
3 Haas Avocados
   Large, sliced
1 Red onion
   Thinly sliced
1/4 Cup Cilantro
   Finely chopped
2 Tbsp Lemon Juice
   Fresh Squeezed, about one whole lemon
2 Tbsp Extra Virgin Olive Oil
1 tsp Dijon

Salad Assemblage
As always, season as you go to taste - I'm not going to tell you how to do it.

1.) In a large bowl, combine/toss: Cucumber, avocado, onion, tuna and cilantro.
2.) In a small bowl, whisk olive oil into lemon juice and Dijon, until an emulsion is formed and you've created a vinaigrette.
3.) Drizzle vinaigrette over dish; toss and combine.

Heat and Magic
As always, season as you go to taste - I'm not going to tell you how to do it.
As always, use pan temps that make sense to you - I'm not going to tell you how to do it.

1.) Fry the pork in olive oil and butter. Reserve elsewhere.
2.) Saute garlic. Deglaze with apple cider & cider vinegar, scraping up the fond. Add Dijon and whisk until homogenous. Reduce by 1/2. Add rosemary.
3.) Warm pork in pan, coating in sauce, until cooked through.

Pics

1.) Fry the pork in olive oil and butter. Reserve elsewhere.

Don't worry much about the internal temp yet - just make them look delicious.



2.) Saute garlic. Deglaze with apple cider & cider vinegar, scraping up the fond. Add Dijon and whisk until homogenous. Reduce by 1/2. Add rosemary.

Don't burn the garlic!


Add the rosemary and let it cook for a minute until it's just fragrant. Don't burn it!


Add a healthy dollop of Dijon...


Whisk all that together, and reduce by half and/or until it looks like this when you pull your mother's disciplinary tool across it.




3.) Warm pork in pan, coating in sauce, until cooked through.

Feel free to knock the heat back to low and cover it for a few. Temp probe it, if yer paranoid like that.




Enjoy

I decided to keep it decidedly non-GD, in a tech forum.