pan-fried pork chops with apple butter / rustic mashed potatoes / salad with lemon vinaigrette

Equipment needed:  small or medium saucepan with lid, medium nonstick skillet, salad bowl

Finishing steps:

1. Cut potatoes into large chunks and place in a small or medium saucepan.   Add enough water to come about an inch over the potatoes.   Cover, bring to a boil, reduce heat to simmer and cook until potatoes are fork tender, drain and return to saucepan.
2. Mash the cooked potatoes with a fork or potato masher.  Stir in chive butter, season with salt and pepper to taste, cover with lid to keep warm.  (If potatoes are dry for your taste, stir in additional butter or olive oil.)
3. In a medium nonstick skillet, heat a small amount of oil over med-high heat. Season pork chops with salt and pepper and place in hot pan. Cook 2 minutes and flip, cooking 1-2 more minutes on the other side.
4. While pork is cooking on the second side, pour lemon vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil.  Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens.  Toss gently and season with salt & pepper to taste.
5. Once pork chop has finished cooking, serve topped with a dollop of apple butter, alongside potatoes and salad.