1.

large large onion onion, chopped 1.

cups cups chicken stock chicken stock

3.

tablespoons tablespoons balsamic vinegar balsamic vinegar (eyeball it) (eyeball it)

2.

tablespoons tablespoons butter butter

2.

tablespoons chopped fresh tablespoons chopped fresh flat-leaf parsley flat-leaf parsley, a small handful

Crusty bread

Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.

While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO. Season the pork chops with salt, pepper, and the rosemary. Add the chops and cook for 5 minutes on each side.

Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve. Return the skillet to the heat with 1 tablespoon of the EVOO. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions. Continue to cook for about 2 minutes, then add cup of the chicken stock. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.

Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions. Season with a little salt and pepper. Saute the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about cup of liquid left in the skillet. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.

Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy. Serve with a big hunk of crunchy bread.

Note: Genoa salami can be substituted for the soppressata.EXPRESS LANE SHOPPING LIST - [image]12 thin slices sweet or spicy soppressata soppressata (see Note) (see Note) - [image]4 center-cut pork loin chops center-cut pork loin chops, 1 inch thick - [image]Fresh rosemary rosemary, 2 sprigs - [image]1 large head broccoli broccoli - [image]1 loaf crunchy, crusty bread crusty bread And make sure you have the following On Hand: - EVOO - Salt and black pepper - Garlic - Onion - Chicken stock - Balsamic vinegar - Butter - Flat-leaf parsley

Thai Shrimp and Pork Balls over Coconut Curried Noodles This dish is so good that if you ever share it with friends they'll each be calling you the next week for home delivery. Ask for a generous tip.

4 SERVINGS.

Salt

1.

pound of thin pound of thin long-cut pasta long-cut pasta

4.

scallions scallions, trimmed

3-inch piece fresh ginger fresh ginger, peeled and grated

1.

serrano serrano or or jalapeno pepper jalapeno pepper, seeded and finely chopped

4.

garlic cloves garlic cloves, 2 crushed, 2 chopped

4.

tablespoons tablespoons tamari tamari (eyeball it) (eyeball it) .

cup fresh cup fresh cilantro leaves cilantro leaves

1.

cup fresh cup fresh basil basil, 20 leaves, coarsely chopped or torn

Zest and juice of 1 lime

1.

pound medium pound medium shrimp shrimp, shelled and deveined

1.

pound pound ground pork ground pork

6.

tablespoons tablespoons vegetable oil vegetable oil

1.

teaspoon teaspoon ground coriander ground coriander, palmful .

teaspoon teaspoon ground cumin ground cumin (eyeball it in your palm) (eyeball it in your palm)

1.

tablespoon tablespoon curry powder curry powder, a palmful

1.