Tonight we had our long awaited (well, one day can seem long), pork chops, with potatoes and vegetables. The chef seared the pork chops in a hot frying pan, then lowered the heat and added thinly sliced onions, thin potato slices, sliced mushrooms and apples. The mixture simmered for about 20 minutes, until the meat was cooked tender.
In the steamer, he cooked asparagus, cauliflower and broccoli, and served these beside the meat, potatoes and pan juices. It was delicious and looked great.