I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

Recipes: 30 July 2025

The garden is doing well this year. Well, parts of it at least. Several of the herbs are threatening world domination- the sage, the marjoram, and the oregano. Especially the sage. I've also got onions coming in, and the apple tree is dropping tart apples as it does every year. Sage, onion, and apple is great combination of ingredients, so I decided to use them with porkchops, and the result was pretty darn good.

• an onion
• a good handful of fresh sage
• 3-4 tart apples, Granny Smiths or the like
• two porkchops
• dry mustard
• oil
• salt

Slice the apples. Chop the sage and onion finely, and mix it with the apples.

Heat a little oil in a pan large enough to hold both chops and with a little height to it. Put the chops in the pan to sear a bit, and sprinkle some dry mustard on top. I actually used a mustard rub made of dry mustard, some salt, and possibly (knowing me) a little ginger.

After a couple of minutes, remove the chops. Put the apples, sage, and onions into the skillet, and give it a good stir. Pat it down, then put the chops on top. Cover the skillet, turn the heat down to pretty low, like you would for a low simmer - no more. Let it cook for half an hour or so.

The apples should collapse into mush, giving off liquid which in turn helps to braise or steam the chops. Serve the chops with the whole apple-onion-sage mush on the side as something between a side-dish and a sauce. Be careful, though! The mush is almost a liquid and will be essentially boiling hot when it comes out of the skillet.

A bit of a side salad goes well with it.