Chef Reechard/Ricardo

Richie has a wonderful habit that I encourage and urge other spouses to do the same. He loves to browse cookbooks and when he finds something that appeals to him, he cooks it! Lately, he's been obssessed with his idol Jacque Pepin, but I sense a change in the wind ... last night he cooked an Italian main dish and a French side dish. With no further ado ...

COSTOLETTA DI MAIALE ALLE ERBE (Herbed Pork Chops)
1 T chopped garlic
1 T chopped, fresh rosemary
1 T chopped fresh thyme
1 T chopped fresh marjoram
1/2 T chopped fresh sage
1 1/2 T chopped, fresh parsley
4 (3/4 in thick) pork shops
1/4 cup flour
3 T olive oil
1/2 cup white wine
1 cup chicken stock
1 T cornstarch mixed with 2 T chicken stock

Heap the spices on a cutting board and chop to fine. Press this mixture into both sides of the chops and let them sit for at least an hour.
After the hour is up, take them and dust them with flour, brushing off any extra.
Cook the chops and set aside. Empty the frying pan of oil, put it back on "high" and add the wine, stirring up any browned bits - cook until it is reduced by 1/2. Add the chicken stock and return it to a boil. Take the pan off and put in the cornstarch mixture, then put it back on the burner and stir for 30 seconds. Season to taste and serve over the chops.
(courtesy of "Nick Stellino's Glorious Italian Cooking")

POTATOES LYONNAISE
2 T sweet butter
2 T olive oil
1 large yellow onion, thinly sliced
10-12 small potatoes, white or red, peeled and thinly sliced.
1/2 cup chicken stock
2 T freshley chopped parsley

Heat 1 T butter and 1 T olive oil, add the onions and cook until carmelized. Set them aside.
In the same skillet, add the rest of the butter and olive oil and cook the potatoes in batches until browned on both sides.
Add the onions to the potatoes, add the broth and cook on high for 2 minutes with the pan lid on. Uncover the pan and cook until the liquid is reduced by 3/4ths - about 3 minutes longer.
Take it off the heat, add in the parsley and pepper to taste.
(courtesy Williams-Sonoma "French")