lemon pork chops, copper fennel; bell peppers


This entrée was shockingly quick and easy to assemble, incredibly (literally!) delicious, and very beautiful.

Psst! I snapped the picture before sprinkling the top of the chop – and its environs – with more minced fresh green-and-copper-colored fennel fronds (it made the plate even, well, . . . prettier).

  • using a variation on a recipe favorite of mine, originally adapted from “Italian Easy: Recipes from the London River Cafe”, I thoroughly dried and seasoned two 8-ounce pork chops Barry and I brought home from a wonderful new butcher shop in the West Village, Hudson & Charles, seared them in a heavy enameled iron pan over high heat, then squeezed half of a lemon over the top, placed the pan in a 400º oven for 15 minutes along with the lemon (turning once, the lemon then pressed over the second side of each, which was then basted with the juices), the chops removed from the pan when they were firm to the touch, and sprinkled with finely-chopped copper fennel fronds from Norwich Meadows Farm
  • small red and orange bell peppers from Norwich Meadows Farm, halved, the seeds removed, sautéed over a high flame until slightly caramelized, and finished, the heat still up, with chopped basil (Full Bloom Market Garden in South Deerfield, Massachusetts) from Whole Foods, and a small amount of balsamic vinegar
  • the wine was a Portuguese white, a Minho, Quinta da Aveleda 2013 (80% Loureiro, 20% Alvarinho)