Balsamic-Glazed Pork Chop Dinner

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until almost cooked through, 4-5 minutes per side. Remove pan from heat. Combine 2 TBSP vinegar (we sent more) and 1 TBSP sugar in a small bowl. Pour into pan and let bubble until syrupy. Flip pork to coat.

Halve, peel, and mince shallot until you have 2 TBSP. Halve and core apple, then cut into ⅓-inch cubes. Zest lemon until you have 1 tsp zest, then cut into quarters. Cut 6 oz grilling cheese (about ¾ of the package) into 6 slices (use the rest as you like).

Set aside half the apple, walnuts, cranberries, and lettuce for lunch, then toss other half with 1 TBSP olive oil and 2 tsp vinegar in a medium bowl (you’ll have extra vinegar). Season with salt and pepper. Divide pork, salad, and ¾ of the sweet potatoes between plates. Drizzle sauce in pan over pork and serve.

FOR LUNCH (5 minutes): After dinner, fluff couscous with a fork. Toss in remaining apple, walnuts, cranberries, and sweet potatoes, lemon zest, as much minced shallot as you like, 1 TBSP olive oil, and a squeeze of lemon. Season with salt and pepper. Wash out pan used for pork and heat a drizzle of olive oil in it over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.