Honey Chops, Chile Sauce

These simply grilled pork chops are glazed with a spiced honey. The roasted red pepper sauce is just spicy enough to pair with the sweet glaze. And the salad is unusual in that the thinnest slices--shavings, actually--of fennel, onion, carrot and apple are tossed in a lemony mustard dressing.

Add roasted fingerling potatoes for a great meal.

These recipes come from chef Bruce Sherman of North Pond Cafe in Chicago. Sherman is known for his creative touch in the kitchen, especially with seasonal ingredients.

Plate from Crate & Barrel

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Grilled Pork Chops With Spiced Honey Glaze

Active Work Time: 15 minutes * Total Preparation Time: 45 minutes

The honey sauce makes about 1 cup; you’ll have about 3/4 to 1/2 cup leftover for other uses. Serve this with Roasted Red Pepper Sauce.

1 cup wildflower honey

1 1/2 teaspoons coriander seeds

1 teaspoon fennel seeds

5 cardamom pods

4 cloves

3 tablespoons Sherry vinegar

6 (10-ounce) center-cut pork loin chops

3 tablespoons oil

Salt, pepper

Combine the honey, coriander seeds, fennel seeds, cardamom pods and cloves in a saucepan (the honey will boil over in a small saucepan). Gently bring to a boil. Reduce the heat and simmer until the honey becomes dark amber-colored, about 15 to 20 minutes.

Remove from the heat. Carefully pour the vinegar into the pot to avoid splattering. Stir well. Pour the mixture through a sieve to remove the spices and discard them. Set aside the honey at room temperature.

Heat the grill. Lightly brush both sides of the pork chops with the oil. Generously season with salt and pepper. Grill the chops over a hot fire, turning as necessary, until they’re no longer pink in the center, about 8 minutes a side. Remove them to a serving platter.

Serve warm, brushing both sides of the chops with the honey glaze. Top with the Roasted Red Pepper Sauce.

6 servings. Each serving, without Red Pepper Sauce: 478 calories; 134 mg sodium; 122 mg cholesterol; 27 grams fat; 8 grams saturated fat; 18 grams carbohydrates; 40 grams protein; 0.35 gram fiber.

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Roasted Red Bell Pepper Sauce

Active Work and Total Preparation Time: 20 minutes

2 red bell peppers

1 tablespoon olive oil

1 shallot, thinly sliced

1 clove garlic, chopped

1 jalapeno, seeded and chopped

Salt

Freshly ground pepper

1 plum tomato, chopped

1 tablespoon honey

1/4 cup white wine vinegar

1/2 cup low-sodium chicken or vegetable stock

1/4 cup (1/2 stick) unsalted butter, cubed and chilled

Heat the grill or broiler.

Cut the flat sides off the peppers in slabs. Arrange them in a single layer on the grill or 4 inches beneath the broiler, skin side to the heat. Roast until blackened, about 10 minutes. Wrap the peppers in foil. When they’re cool enough to handle, about 15 minutes, remove the skin and discard. Coarsely chop the peppers and set them aside.

Heat the oil in a heavy saucepan over medium heat. Add the shallot, garlic, jalapeno and salt and pepper to taste. Cook, stirring often, until they soften slightly, about 3 minutes. Do not brown.

Add the chopped tomato; turn the heat to high. Stir until most of the moisture evaporates, about 2 minutes. Add the peppers and the honey; mix well. Stir in the vinegar and cook until the liquid is reduced by two-thirds, 1 to 2 minutes.

Add the stock. Gently bring to a boil, reduce the heat to low and simmer for 5 minutes. Remove from the heat, let cool slightly, place in a blender and puree until smooth. Strain the sauce through a fine mesh sieve. (This can be made 2 days ahead and refrigerated. To serve, gently reheat in a medium saucepan.) Return to the saucepan. Whisk in the butter, 1 piece at a time, until melted. Taste; adjust seasoning. Serve hot.

6 servings. Each serving: 116 calories; 137 mg sodium; 21 mg cholesterol; 10 grams fat; 5 grams saturated fat; 7 grams carbohydrates; 1 gram protein; 1.01 grams fiber.

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Fennel, Carrot and Apple Slaw

Active Work and Total Preparation Time: 20 minutes * Vegetarian

DRESSING

1/4 cup lemon juice

2 teaspoons water

1 teaspoon honey

1 teaspoon whole-grain mustard

1 small clove garlic, finely minced

1/4 teaspoon salt

Freshly ground white pepper

1/2 cup oil

Whisk the lemon juice, water, honey, mustard, garlic, salt and pepper to taste in a small bowl. Gradually whisk in the oil. Taste; adjust seasoning (a dressing should be well-seasoned). Set aside up to 2 hours at room temperature.

SLAW

1/4 cup sliced almonds

1 small mild onion

1 fennel bulb, trimmed

3 carrots

1 apple

2 tablespoons lemon juice

1 tablespoon chopped parsley

1 tablespoon minced chives

Heat the oven to 350 degrees. Spread the almonds on a baking sheet and toast until lightly browned, about 8 minutes. Set them aside.

Cut the onion and fennel in half through the roots. Place them flat on a cutting board. Using a very sharp knife or vegetable slicer, cut each across in paper-thin crescent slices. Place the slices in a bowl of ice water to cover. Soak up to 2 hours.

Cut the carrots in half lengthwise. Use a vegetable slicer, peeler or sharp knife to cut them into thin shavings. Place in a large bowl.

Quarter the apple through the core; remove the core. Place the apple on a cutting board; cut into paper-thin slices. Add to the bowl. Toss with the lemon juice. (This can rest up to 1 hour, refrigerated.)

To serve, strain the fennel and onion and drain well. Add to the bowl with the apple and carrots. Add just enough reserved dressing to coat the vegetables (use the excess for other salads and vegetables). Add the chopped parsley and chives. Toss until mixed. Taste, adjust seasoning. Transfer to a shallow bowl; sprinkle the top with the almonds. Serve immediately.

6 servings. Each serving: 236 calories; 126 mg sodium; 0 cholesterol; 21 grams fat; 2 grams saturated fat; 11 grams carbohydrates; 2 grams protein; 2.65 grams fiber.