2lb yukon potatoes, peeled, halved and sliced 1/4in
2tb white wine vinegar
4oz bacon, cut into 1/2in pieces
4 6-8oz boneless pork chops, 3/4in to 1in
1tsp caraway seeds
2tb whole-grain mustard
2tb extra-virgin olive oil
Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.
Render and crisp bacon and set aside. Cook potato for 15 minutes. Add shallot and cook for 1 minute.
Add back bacon and cheddar along with 5-6 and stir until curds form but still runny, about 1 minute. Rest undisturbed for 30 seconds, then broil 6in away from heating element for 1-2 minutes. Rest for 3 minutes and serve.
Microwave 1-2 covered for 4 minutes. Rest for 1 minute, remove cover and drain. Chop and drain again.
Cook onion in a 10in skillet for 5 minutes. Add 4-5 for 1 minute. Add spinach for 2 minutes.
Add 6-7 and half of feta and stir until large curds form but still runny, about 1-2 minutes.Top with remaining feta and broil 5in away from heating element for 3-5 minutes. Rest for 5 minutes and serve.