To me, nothing says fall quite like pork chops with fresh picked apples. I’m not sure where the association comes from, since I can only remember my mother making pork chops with peaches. Nevertheless, when the leaves are falling and the temperatures finally take their sudden plunge (seasons never change gradually here in DC!), you can bet pork chops will be found in my cast iron skillet. This variation prompted my sometimes meat-adverse toddler to shout, “More meat please!”, much to his father’s delight. The caramelized garlic and apples and sweet sauce are a perfect counter to peppery pork, and sure to warm you up after a cold day.

Recipe: Pork Chops with Apples and Maple-Rum Reduction

Ingredients:

• 4 bone-in pork chops
• salt and pepper
• 8 garlic cloves, skins on and smashed with side of knife blade
• 1 apple, thinly sliced
• 1/4 maple syrup
• 1/8 c golden rum (or apple cider for an alcohol-free version)

Instructions: Preheat oven to 375 degrees. Generously salt and pepper pork chops. Heat skillet over medium high heat and sear pork chops about 2 1/2 minutes per side, until golden brown. Add garlic cloves and apple slices to pan, pour maple syrup over the top and cook in the oven 10-12 minutes. Remove from oven and remove pork chops, apples and garlic from pan, covering to keep them warm. Place pan on stove over medium heat and add rum. Cook until sauce reduces at least by half and begins to thicken. Remove from heat. Arrange pork chops, apples and garlic on plates and drizzle with the sauce. Makes 4 servings. Enjoy!

Everyday Food’s Dinner Tonight recently posted some no-recipe, quick dinner ideas. During the summer months, one of my favorite quick dinner strategies is to make a salad using the bounty of that week’s CSA delivery. The general formula is to cook a quick-cooking grain, usually quinoa or cous cous, mix with fruit (fresh or dried) and protein (chicken, pork &/or nuts) and serve atop the fresh greens with a simple vinaigrette. This is even quicker when you have leftover meat on hand. Last week, I had some peaches from the market, pork chops, and there were sweet onions, garlic scape, basil and lettuce in the CSA bag. Later in the summer when tomatoes are plentiful I often make a tomato/basil/mozzarella version. But in the meantime, the first summer peaches called for pork. Here’s what we wound up with this past week.

Recipe: Peachy Pork Quinoa Salad

Ingredients:

• 1 c quinoa
• 1 c chicken or vegetable broth
• 1 c water
• 2 boneless pork chops
• salt
• smoked paprika
• olive oil
• 1 sweet/yellow onion, thinly sliced
• 1 garlic scape or 1 garlic clove, chopped
• 1/3 c chopped almonds
• 2 peaches, chopped
• 6 leaves basil, chopped
• 1 head lettuce, rinsed
• red wine vinegar and/or lemon juice
• salt and pepper

Instructions:

Place quinoa, broth and water in small saucepan and bring to a boil. Stir, reduce heat to low, cover and cook for 10 minutes. Water should be completely absorbed.

While quinoa cooks, heat 1 T olive oil in frying pan over medium high heat. Add onions and cook 6-8 minutes, until golden brown. (If using garlic clove, add to pan for last 1-2 minutes.) Remove from pan. Season pork chops with salt and smoked paprika (or your favorite seasoned salt) and cook 3-4 minutes per side (less if using thin-cut chops). Remove, let sit while assembling salad.

Assemble salad – gently mix almonds, peaches and basil into quinoa. Arrange lettuce, top with onions, garlic scape and quinoa mixture. Slice pork chops and place on top.

Vinaigrette: mix 2 T each olive oil and red wine vinegar, add salt, pepper and a splash of lemon juice.

Makes 2-4 servings.