Pork Chops and Roasted Potatoes with Red Wine Honey Mustard Vinaigrette
I take almost a daily trip to my local grocery store to purchase our vegetable. The watercress salad looked beautiful and fresh. I have been wanting to introduce watercress to my little tribe for a while now, and here it was ready to be taken home. As I was turning around to place the salad in the cart, the bin with small gorgeous golden nuggets, all one size, yes, the potatoes bin was filled to the rim. I love potatoes and, if allowed, they will grace my every meal. Dinner was coming along in my head.
So excited to have the fresh watercress for dinner instead of our regular spring mix salad. Change is a great thing when it comes to dinner. My family, on the other hand, has hard time with change, and the watercress was not high on their list of prospects of new food concept.
This dinner is absolutely easy to prepare and quite open to let your imagination go wild and creative. Nuts, sliced pears can be added. Or dried cranberries or raisins. I used blue cheese because I love it and always have some in the refrigerator drawer, however some shaved pecorino would be wonderful with it also.
Par-boiling the potatoes will help you on cutting time on the cooking process.
Vinaigrette takes less then 2 minutes to assemble and can be refrigerated up to a week.
Do not rely on my pictures, which are far from giving credit to the great flavor of the dish.