Dinner turned out pretty well, so I tend to want to preserve the recipe when that happens.

Miz ɑ̃n plas:

• pork, chicken or veal cutlets (4 thin per person if pork)
• asparagus, sliced into thin rounds
• red pepper, thinly diced
• butter
• white wine
• tarragon
• orange zest
• honey
• flour
• salt & pepper
• olive oil

Oven at 250°!

Have your butcher take a pork loin or thick center cut pork chops and slice them thinly (typically, 4 slices per standard, thick chop). Salt & pepper them, then dredge them in flour.

Add olive oil to a medium-hot pan and sauté the pork until just cooked on both sides (a scant 5 minutes in total).

When done preparing the pork, put them in the heated oven on a cookie sheet lined with parchment paper.

Remove most of the olive oil then return the pan to the heat (lowered to medium) and sauté the asparagus until almost cooked through (seasoning as necessary). Add tarragon and red pepper and do a quick toss or three, the turn up the heat and add the orange zest and white wine. Scrape the pan as everything reduces. Remove from heat and add butter and honey. Gently swirl the pan around to incorporate the butter and honey without over-mixing it.

Remove pork from oven, plate it and pour the sauce over it.

I served it with mashed potatoes and deep-fried butternut squash tossed with cinnamon sugar.