Pork chops and stone fruit sauce, ain't that shwell

"Pork chops and apple sauce, ain't that shwell..."
-- Peter Brady

With apologies to my kosher, vegetarian and Muslim friends, I love pork. It's not just the other white meat. I have Jewish friends who call bacon the gateway drug to falling off the kosher wagon. Peter's first meal as a carnivore, after close to twenty years as a vegetarian, featured double cut pork chops (at Chez Pannise) and he never looked back. One of the more surprising features of pork is how well it pairs with fruit. Alice, the Brady's housekeeper, knew it. If Alice had to cook in the bathroom, I bet she'd get a nice set of double cut pork chops from Sam the butcher and buy a jar of apple sauce from the supermarket. When I cook pork and fruit in the bathroom, I go for the double cut pork chops, but instead of processed apple puree, how about some fresh white peaches and apricots. Alice might have used the hot plate and pan-fried the chops in melted butter. I go for a lower fat version and broil the chops in my toaster oven. The key to using the toaster oven is not to rush the oven. Let it get hot. You're not making toast. You're broiling pork chops.

Pork chops and stone fruit sauce

Ingredients:
Two double cut pork chops
Olive oil
One or two apricots, quartered
One peach, chopped into 1/2 pieces
Salt & pepper to taste

1. Turn the toaster oven to high broil
2. Lightly coat the chops in olive oil
3. Salt and pepper to taste
4. Once the oven is well heated, throw in the chops and cook for 3-4 minutes (every toaster oven is a bit different, so keep an eye on the chops) until that side is slightly browned
5. Cook the other side of the chops for another 4-5 minutes until well-browned
6. Flip the chops again and cover the chops with the fruit, cook for 2-3 minutes, until the fruit is bubbling and browned


I like serving these chops with steamed broccoli. Broccoli is easy to cook in the microwave. Rinse the broccoli but don't shake off the water. Nuke it for 3-4 minutes. Throw some butter on top of it.