C H E W I N G T H E F A T - Page 12

My name is Monte Mathews (at right). My partner, Andrew Phillips (at left) and I started this blog because we both share a lifelong interest in food and travel. We decided to put everything together in a blog called “Chewing the Fat”. To ‘chew the fat’ is a phrase that means ‘to talk or discuss informally, to talk at length about a variety of subjects.’ There’s some debate over what ‘fat’ was being chewed but here we use it to mean food and travel talk that delves a little deeper into what we eat, where it came from and to tell the stories that surround almost every recipe we share. You’ll find everything here from appetizers through to dessert...lots of desserts because Andrew is now a world-class home baker when he's not selling residential Real Estate in the city we love, New York. Andrew can be reached at [email protected]

In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.