This is a very simple meal that is good on a cold evening. I have presented a complete meal with things that seem to go together well. Of course, it should be adjusted to your tastes and preferences. Quantities are for one person.
Line a glass baking dish with aluminium foil, and lay a nice pork chop in it. Put in a 375°F oven for 30 minutes, then turn the chop and bake for another 30 minutes. Turn down the heat to 275°C and pour some good hickory-smoke barbecue sauce on the chop. Bake for 20 minutes, turn the chop and pour barbecue sauce on the other side. Bake for a final 20 minutes, and the chop is ready. This gives a well-cooked chop. The times can be reduced to 20-20-10-10 minutes if you prefer, or the temperatures to 350 and 250.
Put a washed and pierced yam or sweet potato in the oven beside the baking dish. Remove when it can be pierced easily with a fork or knife. If the chop is done before the yam, finish the yam with a few minutes in the microwave.
Prepare a composed salad of spicy marinated artichoke hearts, black olives and tomatoes, with everything cut to about 1/2" size. Add some cilantro, fresh or dried. Capers can also be added, and some anchovies if you like. I used half a small jar of artichoke hearts, half a cup of black olives, and one tomato. The marinade with the artichokes is enough dressing for the salad.
Serve the chop and the yam on a plate, the salad by the side. In spite of the chop, this is a balanced and nutritious meal. It is only moderate in fat content, but you can fix that with lots of butter on the yam.
Composed by J. B. Calvert
Created 5 December 2002