A two-ingredient sauce for pork chops

Easy is the name of the game this week, because it’s still not quite spring – although we’re close – and Covid is still hanging on. But...

Easy is the name of the game this week, because it’s still not quite spring – although we’re close – and Covid is still hanging on. But a few recipes keep me going and energize my routine: Ali Slagle’s pork chops, coated in a mustard and jam sauce, and Eric Kim’s gochugaru salmon, glazed with a mixed pepper red wine, maple syrup, butter and rice vinegar. Also Naz Deravian’s polo sheveed – dill rice, from Iran – is a perfect teaser for spring, a beautifully green moment that will resonate with dill lovers (me!).

What are you cooking? Share it with me and you might see it in a future newsletter: dearemily@nytimes.com.

Ali Slagle strikes again with a method for searing pork chops that keeps the meat juicy and a two-ingredient sauce to finish the dish. This sauce – made with grainy mustard and fruit preserves – is both tangy and sweet, and perfect with potatoes and a green salad.

I love this easy recipe from Eric Kim. The seared red pepper and maple syrup sauce is what shines here, both figuratively (it’s delicious) and literally (it makes the rich salmon fillets shine in an irresistible way).

See this recipe.

J. Kenji López-Alt wrote this recipe to accompany a column on wok hei, the Cantonese name for the smoky flavor and aroma found in restaurant dishes wok-cooked over powerful flames. You can use a small kitchen torch to get a rough effect. But if you didn’t say blowtorch – I don’t – you can skip that and still have your mouth watering dinner, filled with mushrooms, carrots, cabbage and green onions. (You don’t need a wok either; a heavy skillet works.)

This recipe from the New York Times Cooking Archives comes from celebrity chef and author Jamie Oliver, and it’s remarkably good and simple to make. Its immense flavor comes from garlic (in large quantities), olives and anchovies. Feel free to use all thighs or all bone-in breast meat if desired.

See this recipe.

I had this Naz Deravian Iranian rice for dinner twice this week: Once fragrant and fresh, accompanied by its superb dill roasted salmon, then again as leftovers, with smashed steamed broccoli and a poached egg dripping on top. It is wonderful and will liven up simple accompaniments, such as plain fish or chicken. Both recipes are taken from Naz’s 2018 cookbook, “Bottom of the Pot.”

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A two-ingredient sauce for pork chops
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