PORK: Make sure the butcher cuts the “chine” or bottom bone so you can cut the chops off.
Rub EVOO, salt/pepper, garlic, rosemary (or Herbs de Provence) all over pork. Cook pork on 325 for approx. 20 min. per pound. Roast should be at 150. Cover with foil for 10-15 minutes.
- POTATOES: Slice potatoes and shallots thin and spread onto foil-lined sheet. Toss with EVOO, salt/pepper. Cook for 30 minutes next to the pork. When pork comes out, jack up heat to 450 and cook until brown on top (10-15 min.).
- STRINGBEANS w/Shallots: Heat some garlic and 2 chopped shallots in a large frying pan with 2 TBS of EVOO. Add stringbeans beans and cook for 7-8 minutes. Add a little water or chicken stock to avoid burning. You want them to get golden but not burn completely.
- SUMMER SALAD: Cut and toss tomatoes, fresh mozzarella, avocado and basil (I had a little left over yellow pepper too). Sprinkle with a good hit of salt, pepper and red wine vinegar. Toss and serve or chill for a bit until rest of dinner is complete.