Quicker Than Sin Pork Chops

About the only thing to keep us out of the kitchen is muggy, relentlessly hot weather. Sadly, Cafe Drake rests on former swampland, so our forays into fine home dining and entertaining are put on quick boil for the current season. Want dinner in a flash and fast enough to not overly heat your pad? Here's how:

Season 4 thick, center-cut pork chops on both sides with plenty of kosher salt and black pepper. Don't even think of going easy on the sodium shaker!

Now heat 2-4 T. good olive oil in a large skillet and brown chops on both sides for 2-3 minutes. Lower heat, splash in a 1/2 glass of white wine of choice and cover tightly with a lid. Cook on low for about 10 minutes.

Remove chops to a warm plate and QUICKLY saute in accumulated juices and rendered fat: 1/2 lb. of chopped mushrooms, 3 chopped and peeled apples and 1/2 of a large red bell pepper. Cook on high till everything browns and add 1 T. or so of good honey.

Pour cooked veggies and fruit over pork chops and serve immediately with starch of choice.