Queen of the pork chop

I like to make a fire with twigs and old leaves 

to start it, and then a bunch of skinny logs to make the coals. I put the pork chops on the fire with only salt. No oil until they are done. I like the coals to be hot enough to sear, but no flames. Just at the point when the chops are cooked through, olive oil to finish. And a good squeeze of lemon. We rolled out a table full of gnocchi to have first and tossed them with browned butter and fried sage. I should have added a little more salt to the cooking water and I would have known that, if I had tasted one. I get distracted when I am cooking inside and outside at the same time. I don’t get worked up the way I used to though, so I am not bothered by it. The pork chops were so darn good, I could hardly stand it. I think the table went a little quiet. On the side we had whole braised carrots with peperoncino and halved, caramelized, tiny red onions. Then a plate of sautéed lettuce with garlic and more peperoncino. And the tiramisu for dessert. I need a better whisk. I can’t whisk properly with a cheap crap whisk. The tines need to be skinny and there needs to be plenty of them. We sit outside to eat, because it cooled down just enough.  

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