Larry’s dad, Wayne, is in town for a while for Thanksgiving. Since it’s a dead week at work, I got home relatively early in time to make dinner. Larry had asked for pork chops since it’s one of Wayne’s favorites. I made my standard red cabbage and Potatoes Fondantes. Good, solid performers. We had applesauce that we picked up from a farmer’s market in Washington, DC last weekend. It was excellent – extra creamy, a mixture of McIntosh and another type of apple, can’t remember which. Larry really liked this meal. Larry picked up the boneless loin chops at Trader Joe’s and I just put them on the grill pan seasoned with salt and pepper.

• Grilled Pork Chops
• Applesauce
• Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
• Braised Red Cabbage with Red Zinfandel (Fine Cooking #31, March 1999, p. 37)

Wine: Rosenblum 2000 RustRidge Vineyard Zinfandel (Napa Valley, California). Not as fruity or heavy as most Rosenblum Zins, but still good. Perfect with dinner.