There are many, many, many memories to be found in Memere’s kitchen.
I was 7 years old, wearing my pajamas, being twirled around and around by Memere, with country music playing in the background.
I was 19 years old—sweaty and tired—drinking lemonade and eating shrimp sandwiches with Pepere, after painting the shed.
I was 21 years old, pushing holes into flat rounds of doughnut dough, watching them puff and pillow as they touched the hot grease.
Memere cared about cooking. She cared about her recipes. Her pride and her love came through and from kitchen.
I relive every single memory whenever I’m cooking one of Memere’s recipes. Whenever I’m cooking for Pepere, whisking and stirring and sauteeing. Whenever I smell flour and yeast and warm puffy breads.
Memere’s kitchen continues to be busy, busy, busy to this day. Filled to the absolute brim with drama, style, excitement and smells.
Yes. All of this continues on, each and every time that mom, dad and I prepare dinner for ourselves and for Pepere.
In Memere’s Kitchen.
This makes everything feel so right.
Tonight, with four hungry appetites and one inviting kitchen, we mutually decided to make Apple Glazed Pork Chops.
I don’t normally combine sweet fruit with savory things. It just doesn’t feel right to me.
I do make one exception. Because I’m pretty sure that pork chops were made to be combined with fruit. Or maybe fruit was made to be combined with pork chops.
Whichever way you look at it, the combination just works.
Tonight, Memere’s kitchen was filled with smiles and laughs and memories. Lots of eating and sharing. And cooking.
I think Memere would be proud.
Apple Glazed Pork Chops—modifed from the original version as seen in Taste of Home Magazine
This warm and comforting meal is best served hot, with garlicy mashed potatoes and your favorite vegetables. Leftover chops are delicious when ch0pped and combined with rice, garlic and vegetables. Enjoy!
4 boneless pork chops
1 Tbsp. canola or olive oil
1 cup apple juice
2 Tbsp. brown sugar, divided
1/4 tsp dried rosemary, crushed
1/4 tsp thyme
1 Tbsp. cornstarch
1 Tbsp cold water
2 large tarte apples, sliced thin
1/2 cup sliced onion
1 Tbsp. butter
In a large skillet, brown pork chops in oil. Add the juice, 1 Tbsp brown sugar, salt to taste, rosemary, and thyme. Cover and cook for 7-8 minutes or until meat juices run clear.
Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Meanwhile, in another skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve over pork chops. ENJOY!
Question: What are your favorite “kitchen memories”?