pork chops, lemon, micro radish; peppers, scallion; tomato


It was cool that night, so I had no hesitation in firing up the oven to cook some lemon pork chops. The recipe is a favorite, normally enjoyed only in cool weather, and we’ve enjoyed these dark red (‘black’) cherry tomatoes before, but this variety of sweet peppers was new to me.

The peppers were Juicy, sweet, with a distinctive taste, and an oddly chewy texture – not at all unpleasant. I’m thinking they look surprisingly like egg noodles in the picture above, as they did on the table. For more clarification I thought I’d add an image of what they looked like as they finished cooking, but here they may look even more like noodles, maybe Spätzle.


  • two 7-ounce bone-in loin pork chops from Flying Pig Farm, thoroughly dried, seasoned with salt and pepper and seared quickly in a heavy enameled cast-iron pan before half of a lemon was squeezed over the top (then left in the pan between them, cut side down), the chops placed in a 425º oven for about 14 minutes (flipped halfway through, when the lemon was squeezed over them once again and replaced between them), removed from the oven, sprinkled with micro beets from Two Guys from Woodbridge, the luscious pan drippings, by then mixed with tomato juices [see below], spooned over the top
  • sweet heirloom orange peppers, described by the farmers as from southern France, from Campo Rosso Farm, sautéed in a large enameled cast iron pan until beginning to caramelize, joined part of the way through by some a small red Calabrian pepper, also from Campo Rosso Farm, and 2 red scallions from Norwich Meadows Farm, chopped, sprinkled with chopped oregano from Stokes Farm, finished with a bit of balsamic vinegar, the vegetables stirred to mix with it and the herb, before being arranged on the plates, some of the green parts of the scallions, chopped, tossed on top
  • half a dozen or so halved black cherry tomatoes from Berried Treasures Farm, tossed into the pan in which the chops had cooked just after they were placed on the plates, stirred into the pan juices, the heat softening the tomatoes before they were removed to the plates and sprinkled with some torn New York CIty basil leaves from Gotham Greens via Whole Foods
  • the wine was an Italian (Marche) white, Pievalta, Verdicchio dei Castelli di Jesi Classico Superiore, 2014
  • the music was Q2 Music, streaming, part of their Shostakovich 24-hour marathon