I Got One – Sweet Sweet Summer
At long last, summer is here! Nothing says summer in the garden like juicy, ripe tomatoes hot off the vine. When I pick the first ripe tomato, I know summer has really arrived. And, finally, I got one – my first ripe tomato! After weeks of patiently watering, fertilizing, and pampering my plants, I was rewarded with a sweet, juicy, bright red fruit – Delicious.
A ripe tomato is how I mark the beginning of the season, but for those that want a more “official” indicator, June 21st is the Summer Solstice. In addition to kicking off summer, June is also the traditional month for weddings. Many say that June’s favored status in the halls of marital bliss is directly related to the start of honey season. The nectar that those hardworking bees of the world gathered during Spring is ripe for the picking. This honey was traditionally made into mead and sweet treats and served at….you guessed it…weddings. This sweet coincidence gives us the word honeymoon. It is also the inspiration for this weeks recipe.
PORK CHOP ROAST WITH HONEY SWEET POTATOES
3 lg. sweet potatoes, cooked, peeled & halved
6 pineapple slices
6 bell pepper rings, cut 1/4″ thick
6 onion slices, cut 1/4″ thick
6 pork chops
1/4 c. sifted flour
2 tsp. salt
2 tsp. oil
1 tbsp. prepared mustard
1 tbsp. brown sugar
1/2 c. pineapple juice
1/2 c. honey
3 tbsp. melted butter
1. Set out a large heavy skillet and a large shallow baking dish.
2. Coat pork chops with a mixture of the flour, and salt.
3. Heat the fat in the skillet over medium heat. Brown chops on both sides.
4. Arrange pork chops in baking dish. Spread chops with the mustard and brown sugar. Top each chop with a pineapple slice, peppers and onions. Pour pineapple juice over chops.
5. Coat sweet potatoes with a mixture of the honey and melted butter. Arrange cut side up around chops in baking dish. Cover.
6. Bake at 350 degrees for about 1 hour or until meat is tender and thoroughly cooked.
7. Garnish with Fresh Cilantro