Pork Chop

Pork chop with hazelnut aillade, romanesco broccoli, and arugula salad. Wine: Rusack Santa Catalina Vineyards Pinot Noir 2011.

I usually make this aillade with pistachios, but I wasn't able to get hold of any this week (it was still quite nice, though it is better with pistachio). The wine is lovely.