The pork chops are cooked on the grill and are brushed with the honey glaze. Using my instant-read thermometer I cooked them until the internal temperature was 145°. After resting for 10 minutes, I plated the pork chops and spooned the peach pico deGallo sauce around the meat and a bit on top. For a side dish, I purchased baby bok choy last week from Rolling Hills Farm at the Sunday Asbury Fresh market. This recipe, Stir-Fried Sesame Baby Bok Choy, was found on the same app. Besides the baby bok choy you’ll need, soy sauce, Chinese rice wine or dry sherry, sugar, peanut or vegetable oil, a clove a garlic, fresh ginger and sesame oil. The rough bottoms were removed; then the leaves separated, rinsed and dried. A sauce of soy sauce, rice wine and sugar were made in a little bowl and set aside. To a hot pan with the oil, the minced garlic and minced ginger were cooked until aromatic. Next, the bok choy was stir-fried for 2 minutes or until crisp tender. The sauce was poured over the greens and then a drizzle of sesame oil to complete the dish. What an impressive meal! The amount of flavor going on was amazing. The sweet and spicy flavor from the pork chops, followed by the sweetness of the peaches…yum! The baby bok choy was tender and a bit smokey from the soy sauce, and the sesame oil added another level of flavor. So much going on in a few bites; all great recipes that you should try! On Saturday evening, I wanted to make dinner prep easy. I recently watched an episode of Sara’s Weeknight Meals where chef, Sara Moulton, prepared Ham, Egg and Cheese Galettes. For this recipe Ms. Moulton made her own galette using buckwheat flour, all-purpose flour, salt and water. I adapted the recipe by using puff pastry. I sliced the sheet in half, and with floured fingertips, folded over the edges to form a border. The pastry was baked for approximately 14 minutes, but could have baked long. Once golden, I used a clean dish towel to lightly deflate them. In the center I added shaved Emmental cheese and thinly sliced Tavern ham, both from my local ShopRite, and a partially cooked fried egg. They went back in the oven for 2 minutes to melt the cheese and finish cooking the egg. What a scrumptious meal. I had dinner on the table in about 45 minutes, plus I added a side salad. Whether a light supper, lunch or brunch, these tarts will surely please your guests. Spicy Honey-Glazed Grilled Pork Chops with Peach Pico de Gallo By Rachel Gurjar www.epicurious.com August 17, 2021 Yield: 4 Servings Active time: 45 minutes Total Time: 1-1/2 hours Ingredients 4 (1-1/2-inch thick) bone-in pork chops (about 4 lbs. total) 3 tsp. Diamond Crystal or 1-1/2 tsp. Morton kosher salt divided, plus more 1 tbsp. crushed red pepper flakes ½ tsp. garlic powder ½ tsp. onion powder ½ tsp. smoked paprika 1 tsp. cumin seeds, divided ½ cup honey 2 ripe peaches or nectarines cut into 1-inch pieces ½ small red onion, finely chopped 1 jalapeño, finely chopped Juice of 2 limes ¼ cup chopped cilantro Vegetable oil (for grill) Preparation Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside. Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside. Toss peaches, red onion, jalapeño. Lime juice, cilantro, remaining ½ tsp. cumin seeds and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gall until ready to serve. Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a plater and let rest 10 minutes. Spoon peach pico de gallo over pork chops just before serving. 
Stir-Fried Sesame Baby Bok Choy By Diana Kuan, Epicurious Yield: 4 servings as part of a multicourse meal Ingredients 1 pound baby bok choy Sauce 1-1/2 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry ½ teaspoon sugar 1 tablespoon peanut or vegetable oil 1 garlic clove, mined 1 (1-inch) piece fresh ginger, peeled and minced 2 teaspoons sesame oil Preparation Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse and pat dry. In a small bowl, combine the soy sauce, rice wine and sugar set aside. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20-30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.
Ham, Cheese and Egg Tart Adapted from Bacon-and-Egg Tarts with Goat Cheese From Southern Living Magazine, May 2022 and Ham, Egg and Cheese Galettes with Butter Lettuce Salad From Sara’s Weeknight Meals, hot Sara Moulton Episode 904, Season 9, September 25, 2019 Servings 2 1 sleeve of frozen puff pastry (Pepperidge Farms contains 2 packages) thaw All-purpose flour for dusting Preheat oven to 400°. Line baking sheet with parchment paper or silicone mat; set aside. ¼ pound of thinly sliced ham, cut into julienne strips 6 thin slices of Emmenthaler, cut into julienne strips (if you cannot locate this type of cheese in the deli department, check the cheese department for a small chunk.) Remove one package of puff pastry from package and place on a lightly floured surface. Cut each sheet in half. Flour your fingertips and fold approximately ½-inch of each edge toward center of pastry, pinch corners to hold to form border. Place on baking sheet and prick the bottom and sides. Bake in preheated oven until puffed and golden, approximately 14 minutes. While pastry is baking, coat bottom of non-stick pan with some butter. Crack 2 eggs and fry until white is barely set. Turn off heat. When pastry is done, remove from oven. Using a clean kitchen towel, gently deflate center to form area for eggs. Spread julienne ham on bottom and top with julienne cheese. Gently transfer eggs to pastry. Place back in oven for approximately 2 minutes. Remove and place on plates to serve.
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