chops and a basic salad

I've been making my pork chops with a honey glaze lately, so I forgot about making them with a marsala sauce. I used this recipe for chicken marsala as a reference point and sort of did my own quickie version of it.

It's a nice change from the usual. The photos for this meal are all a little blurry because I was hungry and didn't feel like setting up the tripod and m was cutting up his meat and our teeny little dining table wobbles.

I made a simple spinach salad to go with it. Lately my salads have been a little formulaic, but I don't mean that in a bad way.

Fresh leafy salad greens (spinach, red leaf, butter are my favorites)
A fruit of your choice (Strawberries, tomatoes, apples, pears, oranges, blueberries)
Toasted nuts (pine seeds are also good, walnuts (candied or otherwise), almonds or cashews chopped up and honey roasted peanuts are also a nice variation)
+ homemade salad dressing (which is pretty easy to make and tastes SO much better than the stuff you buy in stores)
= one mighty fine tasting salad

Optional: crumbled up bits of cheese. Gorgonzola, bleu and feta work well.

Last night's salad comprised of spinach with one small tomato (that's all I had left so I added to it with some nectarines. The nectarines were a little tart on their own, but in a salad? Delish.) and toasted pine seeds.

With some egg fettuccine (dressed in butter, salt and parsley) and a hunk of good bread, it made for a fine Sunday supper indeed.