Today’s pork chop recipe comes from Lucques’s Sunday Suppers at page 318. Rockenwagner’s signature white asparagus recipe is in his cookbook at page 48. The romesco sauce is a mixture of chiles, nuts, bread, tomatoes, garlic, parsley, and some other ingredients, and Suzanne Goin uses it in a number of her recipes. I don’t like asparagus but my family really liked the lemony white asparagus with bacon cream sauce served over swiss chard. The potatoes I served were Portuguese style potatoes that my grandmother taught me how to make. I topped off the potatoes with a pimento moida spice that we bought on a trip to the Azores – a Portuguese archipelago in the Atlantic Ocean.