Sauteed Pork Chops and Chickpea Salad

(Chops from Mark Bittman's "How to Cook Everything: Quick Cooking)

I don't think I've ever cooked pork chops before. But I couldn't resist Mark Bittman's foolproof recipe, nor could I resist two pork chops for $2.78. The chops were easy, juicy, and delicious, and I made up the salad using whatever we had in the house - turned out great, and a nice complementary side to boot. We'll definitely be making pork chops a major part of our menu these next couple years!

PORK CHOPS
Here is Mr. Bittman's recipe:

2 center-cut loin pork chops, about 1 inch thick
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon minced garlic
1/2 cup chicken stock (you can use water as an alternative)
1 tablespoon butter
1 tablespoon red wine vinegar or freshly-squeezed lemon juice
Parsley leaves for garnish

Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the 2 tablespoons olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over. This whole process should take four minutes or less.

Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add 1/2 cup of stock or water, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, when you cut into them, the color will be rosy at first glance but quickly turn pale.

Remove the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter over medium heat; add the wine vinegar, pour over the chops, garnish, and serve.

SALAD
1 can chick peas/ceci beans/garbanzos, rinsed and drained
1/2 small red onion, chopped
Handful of green beens, cooked or blanched, and chopped
4-6 baby carrots, sliced thinly
1 clove garlic, minced
1 spoonful balsamic vinegar
2 spoonfuls olive oil
Salt and pepper to taste

Combine all your ingredients in a bowl, mix, and serve!