Pork Chop

A spicy arugula and tomato salad accompaniment makes this a perfect light summer entrée that could easily serve as a one-dish meal, or a piatto unico as they are known in Italy. The trick is to cook the chops slowly over even, meduim heat, so that they cook through without burning the bread-crumb crust.

The sauce in this recipe is also good with chicken and ham. Active time: 50 min Start to finish: 1 1/2 hr

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Bottled balsamic vinaigrette is a super base for this sauce. Round out the menu with packaged noodles au gratin and steamed baby carrots. Then offer chocolate layer cake from the bakery for dessert.

Active time: 25 min Start to finish: 25 min

Pomegranate seeds add crunch and tang to this fennel salsa, which makes a perfect accompaniment not only to these pork chops but also to lamb.

The predicaments of six kids growing up under one suburban roof were the cornerstone of each Brady Bunch episode. In "The Personality Kid," which first aired in 1971, Peter thinks he's dull and goes looking for a new image. Trying on Humphrey Bogart for size, he asks Alice what's for dinner. "Pork chops and applesauce," Peter repeats à la Bogart. "Ain't that swell." His parents and Alice make lighthearted fun of Peter's new accent. Active time: 50 min Start to finish: 1 1/2 hr

If you don't happen to have any day-old corn bread on hand, just follow our recipe — fresh regular corn bread may be too moist. Active time: 45 min Start to finish: 2 hr (includes making corn bread)

Try the braised escarole with apples and the herbed spaetzle alongside these juicy chops.

Look for chili-garlic sauce in the Asian foods section of the supermarket.

Constant basting with this lively sauce ensures moist chops and plenty of flavor. Warm potato salad with tarragon and white wine is the natural accompaniment.

Can be prepared in 45 minutes or less.

A delicious tapa that is called flamenquines in Spanish. The precise origin of the name is unknown, but it is most certainly related to the term flamenco, which refers to any colorful dish native to Andalusia.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes.

One hundred and fifty years ago, home cooks and commercial food processors relied on brining (along with salting and smoking) to prevent meats, fish, and vegetables from spoiling. Today, brining is making a comeback. Brined chicken and pork dishes appear on upscale restaurant menus. Cooks are rediscovering that brining is a simple way of improving texture and flavor. Since brining causes meat to absorb liquid, a seasoned brining solution makes meat juicier and tastier than it would be otherwise, a godsend for ultra-lean American pork and even for turkey. My friend Nancy Oakes, chef-owner of the San Francisco restaurant Boulevard, gave me her recipe for brining , which I've adapted for this easy dish. I like to serve these pork chops with Versatile Buttermilk Mashed Potatoes and Fiery Garlicky Greens. If there are leftovers, cooked chops will keep for several days in the refrigerator. Their low fat content makes it too easy to dry them out during reheating, so I prefer to use them cold. Trim the meat off the bone, remove any fat remaining along the outer edge, and then slice the meat as thin as possible. Use in a sandwich or a salad, or as part of a cold meat plate, with Roasted Pear Chutney or Herbal Mayonnaise. (All these recipes mentioned can be found in the book). Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Brining them for slightly less time is fine, but longer than 12 hours, and the chops will start to take on the texture and flavor of ham. Once brined, however, they can be refrigerated for several days before cooking.