Editor’s Note: Since I got my hands on Christopher Hirsheimer and Melissa Hamilton’s latest Canal House cookbook, my wife and I have been cooking our way through it, with staggeringly great results. Food Republic is proud to feature a few of the recipes from the just-released book, starting with this pork cutlets dish. — R.M.

Sometimes we make a triple batch of these pickled onions—they’re so simple and so very good. At the end of the day we add them to a gin Gibson (exactly like a martini, with an onion in place of an olive), or serve them as a condiment with fried chicken or even seared flank steak. Their piquant flavor brightens any rich food.

We first had pork cooked this way at Alice Waters’ house. Alice and artist Patricia Curtan were cooking lunch for us. They sliced thick cutlets from a pork loin, gave them a flattening pound, a sprinkle of salt and pepper, and quickly seared them in a hot skillet. Of course, everything they do is just right. Pork used to be much more marbled, but now that it is “the other white meat,” this lean cut needs to be cooked more like a chicken breast.