My father, Jack Bailey, was the second Yankee Chef (with his father being the first), and his birthday is May 10. He would have been 74 years of age this year. I remember well the types of food he adored, and one of them was pork chops. Didn't matter how they were cooked, bone-in pork chops were his favorite. He also enjoyed any recipe that screamed New England, using ingredients such as blueberries, molasses, fiddleheads, maple syrup and apple cider. Because his salt intake was limited, he used pepper extensively on his chops and steaks, which he always loved anyway. He also had an affinity for sweet potatoes and yams. Dad would smother every meat he cooked with grilled onions, a habit I proudly continue. Dad would have thoroughly enjoyed this week’s recipe, created with him in mind, because I use bone-in chops along with apple cider and a few fixin’s he would have loved. I think you will love it too.
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