Cooking with fruit is a lovely way to utilize the farmers market. Fresh strawberries warmed with vinegar and served over hot, hopefully fatty plump pork chops, is an ideal pairing. Most farmers markets not only feature fruit and vegetables but also the freshest meat, responsibly raised.
I could go on….and I would….but as the cabin doors close, I must close as well. Hope to be sending new Market ideas gathered from our travels! Happy Market day!
- 1 pint strawberries, remove stems and slice berries
- 2-3 sprigs rosemary
- 2-3 Tablesooons balsamic vinegar
- 1 Tablespoons local honey
- 2 tablespoons, plus 1 tablespoon unsalted butter
- 2-3 garlic scapes, remove any rough ends and chop
- 4 thinly sliced boneless pork chops (or seafood or seasoned tofu.)
- In a medium saucepan, mix together strawberries, vinegar, honey and rosemary. Bubble gently and stir until strawberries begin to breakdown and sauce becomes syrupy.
- Remove from heat and set aside. Season to taste adding additional vinegar and honey, if necessary . (The sweetness of balsamic can vary widely...and so can one's preference for sweetness.)
- Heat 2 tablespoons butter in a cast iron or other large fry pan.
- When foaming, add pork chops and brown on each side until golden and interior temperature reaches 150 degrees. Remove chops to a plate and keep warm. (I usually cover with another plate.)
- In the fry pan, melt the 1 Tablespoon butter over medium heat. Add the garlic scapes and sauté until softened, about 3-4 minutes.
- Remove the rosemary from the sauce and discard. Spoon sauce into fry pan and stir to combine and heat through with the scapes.
- Pour sauce over pork chops to serve.