After what seems like a long time, we finally had a night at home - no baseball practice, no game, no dinner plans or company. After Friday night's pretty "meh" and unphotogenic chicken thighs in soy sauce & rice vinegar (adapted from Bittman's "How To Cook Everything") and a very busy weekend at the little league game followed by carne asada and the Chivas USA home opener, I made a nice bistro style dinner - Pork chops a la charcutiere from Bourdain's Les Halles book, green beans, and the worlds best roasted potatoes (roasted in duck fat!!) from the March 2005 issue of BBC Good Food. Brought that one back from a trip to England and always use that method for potatoes. I really think that this time is the first time that the sauce has been really "right". Although he calls for a really strong dark chicken stock, I just used my standard home-made stock just reduced down a bit. I haven't yet gotten as particular as to make a white or dark chicken stock, and am still on the quest for veal bones, so just have regular stocks (chicken & beef) in the freezer. The 9 year old cleaned his plate, who would have thought that pork chops and little pickles (cornichons) would work so well!! Also want to add that a Zaca Mesa syrah picked up at Costco went well with this. We are also members of their wine shipment club, they do some great Rhone stuff especially Roussanne.