If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Melissa Clark’s Seared Pork Chops with Peas, Scallions and Pancetta from "Dinner: Changing the Game", her brand new cookbook.

“Dinner”, Melissa Clark’s latest cookbook, is among the most highly anticipated cookbooks of the year.  Its author is a staff writer for The New York Times and pens its highly popular “A Good Appetite” column which is eagerly awaited every Wednesday in the newspaper’s “Food” section.  Melissa is also the author or co-author of a staggering 32 cookbooks before this one.  You might wonder what on earth can be different here.  Well, “Dinner” (Clarkson Potter 2017) promises over 200 all-new recipes and a philosophy: “Each recipe…is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side.”  I ripped into this book the moment it arrived.  It’s beautiful to look and inspiring as all get out.  Today I’m sharing the first of what I am sure will be many dinner recipes from this glorious new arrival.  It hues to the promise of a one pan dinner and takes just 25 minutes to make.

Melissa Clark
Melissa means this recipe to be a dinner for late Spring or early summer. Spring arrived last week in our part of the country. You’d hardly know it from the piles of leftover snow melting into immense puddles. So wishing to move things smartly along and actually celebrate the season, I made this ode to Spring using Sugar Snaps, Scallions, Pancetta and Pork Chops.  (You can also make this dish with Veal Chops if you are feeling flush. Veal is easily triple or quadruple the price of Pork here in New York.)  The pancetta acts as a flavor booster for both the vegetables and the Pork chops.  The snap peas add a crispness and the scallions a punch of onion flavor.  It’s a perfect dinner for two in all of 25 minutes. I am sure you can scale this up if you use a very large skillet. Here is the recipe:


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