Friday 11 April
This was a variation on the idea of pork chops alla Modena. Said chops were browned on both sides, then smothered in tomato purée and pre-sautéed sliced red peppers and onions.
We didn't quite let them go for the hour that makes pork alla Modena sweetly tender, and we didn't have fresh sage leaves, so we just used what we had, i.e. basil leaves, scattered on top.
Which was just fine.