Charlie Abowd: Pork chops and beautiful memories (recipe)

The holiday season is upon us, whether we’re ready for it or not. In that spirit, I say we may as well get on our grateful and jolly and welcome everything that comes with it – chaos, last-minute shopping in too busy stores, time with friends and family, making beautiful memories – with arms wide open.

Take a moment to look around or down your street to see if there may be someone who needs some extra love – a food basket, grocery gift card, toys or clothing for the littles, even a hug. Or give to any of our area food banks and outreach programs if you are able.

After all, this is the time of year that invites us to a bit of introspection, the counting of blessings, of being the change we want to see. Karen and I love this time of year and have found that since the release of my book, “Recipes and Rambles that made Adele’s a Nevada hot spot,” our schedule has been busy with signings, many of which are coming soon.

The coolest thing about the book, beyond the history, recipes, and photos that live between its covers, is this: sale proceeds support The Greenhouse Project’s mission of growing, giving, and teaching. Thanks to everyone who has purchased a book, we have already donated $6,000 to ensure the work continues.

If you are looking for a gift to give that also supports an amazing local nonprofit, your consideration is greatly appreciated. Books are available at The Nevada Store, The Nevada Legislature Gift Shop and signed copies are carried at The Purple Avocado, all in Carson City, at online retailers, or come see me at one of the following events:

Dec. 2 - Ag & Artisan Craft Fair, event begins at 10 a.m. I will be there from noon to 4 p.m., the historic Storke Dairy, 876 C Centerville Lane, in Gardnerville.

Dec. 3 - Magic of Santa Craft Fair at the Reno Convention Center, 4590 S. Virginia St. I will be there from 11 a.m. to 2 p.m.-ish with my co-author Karel Ancona and her son, who are tabling at the event.

Dec. 16 - Holiday Bazaar & Market, noon to 4 p.m. at Brewery Arts Center, 449 W. King St., Carson City.

Now let's get cooking! Pork chops with marmalade, apple, cherry, cranberry sauce is suitable for an intimate dinner or can be increased for a large gathering, providing the flexibility often required for holiday entertaining.

Adele’s pea salad was the most requested recipe in Adele’s history. It can stand alone or complement any dish. This recipe can also be easily doubled or tripled. I hope you find as much joy in creating these dishes as I.

Pork chops with marmalade, apple, cherry, cranberry sauce

Serves 4

Ingredients

4 chops, cut 1 to 1 1/2-inch thick

Season with a rub of sea salt, freshly cracked pepper and a touch of cinnamon

Directions

Place on a preheated medium to medium-high barbecue. Be sure it is not too hot. Grill for approximately 8 minutes per side. Do not overcook!

Ingredients for the sauce

2 tablespoons butter, unsalted

2 tablespoons orange marmalade

1/4 teaspoon cinnamon

2 tablespoons pure maple syrup

1 1/2 cups apple, peeled and diced (Granny Smith is best during fall)

1/4 cup dried cherries or cranberries

1/2 cup apple juice, unfiltered

Directions

Place ingredients in a pan. Over medium-low heat, let ingredients simmer until reduced by 50 percent, approximately 10 to 15 minutes. Be sure to keep an eye on it, stirring frequently as the sugars from the marmalade and syrup may cause it to burn.

When done, set aside in a serving bowl while you finish up the chops. The sauce can be served hot or room temperature. I do not recommend cooking this the day before as it will become too coagulated.

Once chops are grilled, plate individually and serve sauce on top or on the side, per preference. Of course, add a side of Adele’s pea salad.

Adele’s pea salad

Serves 4 to 6

Ingredients

2 cups frozen peas, thawed and rinsed

1/3 cup sweet red onion, chopped

1/3 cup roma tomatoes, ripe but firm; deseed by gently squeezing out the seeds. Chop the remaining tomato meat

1/3 cup crispy bacon bits (use fresh, not prefab)

1 1/4 cup sour cream drained

1 tablespoon lemon pepper

1 tablespoon fresh squeezed lemon

Sea salt to taste

Directions

To drain sour cream, pour into a fine strainer. I line my strainer with cheese cloth and then place in the sour cream. Allow excess liquid to drain off for approximately 30 minutes.

Place all ingredients except the sour cream in a bowl. Gently but thoroughly combine, as we want to avoid mashing the peas. Finally, gently fold in the sour cream. Place in the refrigerator until ready to serve.

For a finishing touch, sommelier Steve Sanchez recommends the Bonterra Chardonnay. This wine is created from 100 percent organic fruit, delivering crisp apple, cream and a touch of sweet spice followed by a clean lemon minerality. Enjoy! Enjoy! Enjoy!

Charlie Abowd is a fourth generation “cooker” who now spends his time traveling and cooking for the joy of it.