Larry requested braised red cabbage this week – one of his top favorite vegetables.

He likes this version, that’s not in-your-face sweet & sour, but it’s got a little tang from red-wine vinegar. And a bit of sweet from brown sugar. Some red Zinfanfel never hurts, either.

The pork chops are a version I’ve done before – pan-fried in a small amount of fat. They get a light coat of flour, salt and pepper. Since there isn’t a lot to them, I like to use a good quality pork that I get from a local vendor at the farmer’s market.

The best part about cooking pork chops in a pan are the little bits of fond left over – they become a delicious pan sauce. This one has maple, ginger, and rum. Hmm. A boozy trend for dinner.

• Pork Chops with Maple-Ginger Pan Sauce (Fine Cooking #70, March 2005, p. 49)
• Braised Red Cabbage with Red Zinfandel (Fine Cooking #31, March 1999, p. 37)
• Kale Caesar Salad (Tartine Bread, p. 218)