We, well I, love pork. You’d never guess I grew up in a Jewish family. Okay, my mother’s family is Jewish and my father’s ancestry is Jewish, but my parents are non-practicing. Nevertheless, I love almost all of it; pork bellies, (aka sam gup sal in Korean) BBQ ribs, smoked bacon, a good ham hock in my collards, and that wonderful center-cut chop. Okay, chitlins, I kind of stay away from them.

I tweaked this recipe to make pork chops and radicchio with lemon caper sauce. The marbled pork chop is the wonderfully sweet and mild mannered partner to the tangy lemon and piquant capers. Oh, and that bitter radicchio makes you want to delve into the smooth, velvety, and creamy roasted potatoes adorned with a touch of sea salt.

This dish is wonderfully easy to whip up. Prep took about 30 minutes total, if you don’t count the photo shoot. I added roasted potatoes (toss a 1/2 lb of small red potatoes, quartered, in 2T of olive oil, season with salt and pepper, toss on a foiled lined rimmed baking sheet, and stick those babies in the oven at 400°F for 25 minutes or so, turning once, and presto; easy, creamy, and wonderful) and switched out veal for pork. Even though I am a meat eater, I still feel bad eating veal.

Little Miss loved the pork and hated the potatoes. And Mini Mister didn’t touch any of it and went to bed eating nothing. Go figure. We’ll turn them into foodies yet!