Pork Chop

Mustard lovers can serve the Mustard and Spring Onion Mash alongside.

In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.

Can be prepared in 45 minutes or less.

Try the sauce with grilled fish or chicken, too. Can be prepared in 45 minutes or less.

BURGUNDY Known in France as Côtes de Porc Vigneronnes (Grape Growers' Pork Chops), this provincial dish is typical of the simple yet substantial fare served after a hard day of harvesting grapes. Serve with wilted spinach in cream. What to drink: Red Burgundy or a Burgundian Pinot Noir.

Start with crudités and dip, and accompany the entrée (opposite) with sautéed carrots.

After being tenderized by a beer marinade, these chops require only a quick turn on the grill or under the broiler to form the centerpiece of a hearty meal.

This compound butter is great on lamb or chicken, too. Or try it on crusty hot bread.

Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding our grilled asparagus and herbed bulgur creates a well-rounded meal, but rice and green beans or broccoli would also work. Active time: 25 min Start to finish: 35 min

This recipe can be multiplied indefinitely.

Here, leftover cranberry sauce (or canned cranberry sauce) and boneless pork chops make a very contemporary little supper. Freshen up any leftover mashed white or sweet potatoes by stirring in chopped lemon and orange peel. A salad of bitter greens tossed with a cider vinaigrette, and a simple dessert of grape clusters and spiced bar cookies round things out.