Contents of your meal kit:
lemon vinaigrette base
Cookware needed: small or medium saucepan with lid, medium or large skillet, salad bowl
- Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Smash with a potato masher or the back of a fork. Stir in chive butter, season with salt and pepper to taste, cover to keep warm. (If potatoes are dry for your taste, stir in a drizzle of olive oil.)
- Once potatoes are done, heat a small amount of oil in a skillet over med-high heat. Season both sides of pork with salt & pepper. When skillet is hot, add pork and cook 2-3 minutes per side. Transfer to cutting board, tent with foil, and let rest.
- While pork is resting, 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.
- Once pork chop has rested a few minutes, slice and serve topped with a dollop of apple butter. Enjoy rustic mashed potatoes and salad on the side.