lemon-roasted pork chop, micro scallion; tomato; bok choy

It was a delicious meal, including the pork chops, although they had delivered a lesson on the importance of proper doneness in meat: Despite my extreme familiarity with the simple recipe, they were at least slightly overdone this time*.

  • two boneless heritage pig pork chops (a total of 1.04 lbs) from Flying Pigs Farm/Maple Ridge Meats, seasoned on both sides with sea salt and freshly-ground black pepper, plus a very small amount of crushed hickory smoked Jamaican Scotch bonnet pepper from Eckerton Hill Farm, seared quickly in a heavy oval enameled cast-iron pan, one halved California organic lemon from Chelsea Whole Foods Market squeezed over the top of each, after which the lemon was left in the pan between them, cut side down), the chops placed inside a 400º oven, flipped halfway through, the lemon half squeezed over them once again and again replaced on the bottom of the pan, a small piece of finely chopped fresh yellow aji dulce pepper sprinkled on top of the pork at the time they were flipped, then roasted for a total of about 15 minutes altogether [*which was a little too long in this case, maybe because the chops thinner than usual], removed from the oven and arranged on 2 plates, the few juices that remained poured over the top of each, the pork garnished with micro scallions from Two Guys from Woodbridge

  • two bright white and deep green ‘roses’. or bunches of bok choy (also known, here and elsewhere, as bok choi, pak choi, pak choy, pok choi, or ‘small white vegetable’) from Campo Rosso Farm, washed, sliced into roughly one-inch sections, wilted inside a large vintage, heavy tin-lined copper pot in a tablespoon or so of olive oil after 2 halved Keith’s Farm rocambole garlic cloves had already been heated there until they had begun to brown, the cabbage cooking process starting with the thickest sections of this wonderful brassica chinensis, that is, those closest to the root ends, the vegetable removed from the flame while the stems were still a little crunchy, finished on the plates seasoned with sea salt and freshly-ground black pepper, and drizzled with a little more olive oil
  • one large green-become-yellow heirloom tomato from Eckerton Hill Farm, seasoned on both sides with salt and pepper, gently heated in a little olive oil inside a copper skillet for a couple of minutes, arranged next to the chops and sprinkled with chopped lovage from Two Guys from Woodbridge
  • the wine was an Italian (Veneto) white, Pra, Soave Classico ‘OTTO’ 2018, from Flatiron Wines
  • the main dinner music was from the ‘British Music Collection’ series, an album of works by Colin Matthews, whose music is absurdly underrepresented in programming today, at least in the U.S., with Oliver Knussen conducting the London Sinfonietta, and after that we listened to Alexander Goehr’s ‘Symphony in One Movement”, Op. 29