Each day I've been doing a scan of our larder (pantry, fridge, freezer) to see what we've got and come up with cooking ideas. That said, all of our proteins (with the exception of some canned chickpeas and dried lentils) are frozen, so we need to determine at some point early enough in the day what protein we want to thaw for dinner. Last night, without consulting the others, I went rogue (HA!) and decided to thaw out some pork chops that I had gotten from Butcher Box. Side note -- I've been thoroughly impressed with Butcher Box every time I've gotten their products, but find that their subscription is too much for one person, so have taken advantage every time they offer a one-off option, which they do periodically.  We have plenty of apples and onions, so I knew I wanted to utilize them in my pork chop dish.

Meanwhile, breakfast was banana bread and coffee, and lunch was the last of the Indian food. In the late afternoon, I actually attempted a run(ish). It's INCREDIBLY hilly here. So much so that I really can't run more than 30 seconds straight without encountering either an up or downhill. I tried the best I could, and ended up walking a lot, but at least I got my sweat on. 

Pre-dinner snack was chips and onion dip and then I set out to make my pork chop dish. No real recipe, but here's an effort to re-create it:  season pork chops well with salt, pepper, thyme and rosemary. Heat a small amount of olive oil in a large, deep skillet, and sear the chops. You will know they are ready to flip when they release easily from the pan. Once both sides are browned, move them to a plate. Lower the heat to medium and deglaze the pan with cognac (brandy or port would work too, or cider if you're feeling less boozy), scraping the pan to relase any browned bits. add a tablespoon or so of butter, then some sliced onions and apples. Season with salt and pepper again. At this point I added some cider syrup, which we had gotten at a local farmer's market, but perhaps a touch of sugar and some balsamic or sherry vinegar would serve the same purpose, and a bit of liquid -- water, cider, or chicken stock would probably all work. Cook covered, stirring occasionally, until apples and onions are tender. Add the pork chops and either continue to cook on the stove or throw the whole pan in the oven. Stop cooking when the chops reach just under 145 (they'll continue to cook with the residual heat).