A quiet Tuesday late afternoon meal last week was a chance to bring back a long ago favorite: braised smothered pork chops with onion-thyme gravy, along with richly-buttered mashed potatoes. While I'd made this main dish during last year's holiday season, it's been mostly missing from the menus here. I could have filled the plate more with some green vegetable, of course, but I knew that once there was a pile of those potatoes alongside, we'd have all we needed to be quite content.
Already prepped and ready for serving later that evening for dessert, and in honor of National Ice Cream Day, the special treat of Blue Moon ice cream. This perfect taste-of-summer creation combines the tastes of lemon and raspberry, balanced out with some vanilla, in a wonderfully creamy and dense trio of scoops in a waiting—and quickly emptied—bowl. A couple of shortbread cookies made for a better picture but this ice cream needed no bolstering from tagalongs.
Based on "Smothered Pork Chops," by Erika Bruce in Cook's Country [April/May 2011], p. 22-23.
"Blue Moon Ice Cream," by Alexandra Penfold of SeriousEats.com. [Published 13 July 2012; Updated 15 April 2020 and 05 June 2023]
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