Pork chops, Turkish eggplant, red cress. We may have been among a very small number of people, anywhere in the world, who enjoyed this combination for dinner last night. If it belongs to any particular cuisine, I’d say it’s that of the perpetually-evolving Union Square Greenmarket cookery. I also brought home some bronze fennel on Saturday, and I knew …
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lemon-roasted pork chop, red dandelion; heirloom tomato
The pork chop recipe is a classic, but I may never have worked with cuts this thin before. It meant that it was more difficult to get the kind of juiciness characteristic of this cooking treatment, but by cutting the original recipe’s oven time almost in half (the recipe is described here), I came pretty close to the …
lemon-roasted pork chop; grilled heirloom tomatoes, herbs
Everything looks great together, but it all tasted even better, and actually this is one of the easiest imaginable entrées to prepare. Virtually no skill required – other than a modest talent for food shopping. I’ve written before that I think the approach I used here, and have used many times before, may be the best way to treat a good …
lemon pork chop with red amaranth, inguazato, collards
This is one of the easiest meals I get to put together, and I do something like it pretty often. It’s easy because the recipes are simple, because I’ve assembled each of them a number of times, and, it’s even easier this time because one of the 3 things on the plate had been prepared earlier – 5 …
lemon-roasted pork chops; pea shoots; radish/parsley root
I really think the approach I used here, and have used many times before, is the best way to treat a good pork chop – or two – and, as with the best recipes, its simplicity makes it possible to invent any number of variations. Last night however there were no twists, not even a last-minute fresh herb, really (this …
lemon-roasted pork chops; mustard greens; pickled beets
This was the first fully-prepared meal I have been able (allowed) to put on the table since cutting off the tip of my index finger in a kitchen accident on the 7th, and I relished every bit of it. In preparation, I went to the Greenmarket the day before, fairly late, as I had only to pick up …
lemon-roasted pork chop with habanada; fingerlings, herbs
I’ve been working with the same very simple recipe for years, but this was probably the richest, and even the most colorful version yet. I have no idea why. The only real changes last night were, one, that the meat came from a Pennsylvania Deutsch [sic] farm I’ve come to respect hugely for all of its produce, but which …
lemon-baked pork chop, habanada, sorrel; potato; red kale
Lately I’ve been a little truant about visits to the Union Square Greenmarket: I’ve made dinners, on almost successive nights, using fish and meat not even produced inside our national borders. Although not anathema, it’s something I normally try to avoid. I do have some weak excuses however. On Monday it was Spanish sardines, and last …
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 …
pork chops with lemon, micro beets; ozettes; asparagus
This turned out to be a pretty sturdy meal for the first day of May, but the temperature never got much above 50º, so it wasn’t very far out of line with the real weather. In fact, I was able to use a 450º oven to cook 2 of the 3 items on the plates and still not really heat …