pork chops with tarragon; tomato; Brussels sprouts


We hadn’t eaten meat in 9 days, although that was certainly no hardship for us.  After enjoying a small duck breast, from Long Island or Pennsylvania, on October 22, we had feasted, in succession on Long Island eel; ‘Hudson River prawns’; zucchini-filled pasta made 2 blocks away; penne with local Romanesco; and New York-local-waters-sourced mackerel, crab cakes, scallops and Grey Triggerfish.

We broke our inadvertent fast last night with some delicious pork chops from upstate NY.  The duck and pork recipes have been among my favorites for a long time, but I’ve added some new choice ones from among the meals which those two dinners bracketed.

  • two 8-ounce bone-in loin pork chops from Flying Pig Farms, thoroughly dried, seasoned with salt and pepper, seared quickly in a heavy enameled cast-iron pan before half of an organic lemon was squeezed over them and left in the pan, which was then placed in a 400º oven for about 14 minutes (flipped halfway through and the lemon squeezed over them once again), removed from the oven, sprinkled with chopped tarragon from Stokes Farm, and the pan juices spooned over the top
  • eight ‘Mountain Magic’ tomatoes from Norwich Meadows Farm, added to the pan in which the chops had roasted after they had been removed, stirred in the juices until warm, seasoned with salt and pepper, sprinkled with Gotham Greens Rooftop packaged basil from Whole Foods
  • Brussels sproutsfrom Van Houton Farms, tossed with salt, pepper, and some olive oil, and roasted in a 400º oven for about half an hour
  • the wine was a California (Napa) white, Matthew Iaconis Napa Valley Chardonnay 2014 (in a Burgundy style, it’s Matt’s wine, and it comes from Naked Wines)
  • the music was Bruckner’s Symphony No. 9, Claudio Abbado leading the Lucerne Festival Orchestra, only months before the conductor’s death