I first made this several years ago, as part of my mission to convince J. that actually, he likes pork just fine, if it's prepared well (I've succeeded similarly with lamb and duck over the years, although I'm still working on veal). I work from
this recipe, but I use thick-cut pork chops and grape tomatoes and sometimes swap in baby spinach for the arugula (which I did tonight). This time around I tried doing the pork first, which eliminates at least one round of moving stuff out of the pan and made the whole thing come together very quickly. At least doubling the garlic is recommended and I toss in a quarter cup of water with a couple of teaspoons of arrowroot mixed in, right at the end, to thicken up the sauce. It's particularly good tossed with egg noodles.
On the other hand, I've realized that I really want a slow cooker because I'd like to be able to separate the cooking and eating parts of my day. Going up to cook when I start to feel hungry means that by the time it's on the table, I'm absolutely starving.
I'm also very excited that J. is resolved to start cooking again--he's going to take a stab at once a week and get back in the habit, too. I realized that I feel a need to be able to say "sweetie, I really need for you to make dinner tonight" once the baby is here and, in the long run, I think "Dad cooks on Sundays" could be a very nice family tradition.