Get 'mad hungry' enough to get back in the kitchen

If you've been resolving to get back into the kitchen, a new cookbook offers encouragement and strategies.

"Mad Hungry: Feeding Men & Boys" by Lucinda Scala Quinn (Artisan, 2009) offers tips about planning, sharing the work, and involving children in the cooking. It also has great recipes. You've read much of it before, but the combination of the author's enthusiasm, the luscious photos and the easy-to-follow recipes is a winner.

Just looking at this book makes one "mad hungry."

PORK CHOPS WITH APPLES AND ONIONS

6 bone-in pork chops (loin or shoulder) cut 3⁄4-inch thick

coarse salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil or vegetable oil

2 tablespoons unsalted butter

1 large white onion, peeled and sliced

2 to 3 apples cored and sliced

1 cup beer, white wine, cider or chicken broth

cooked rice or mashed potatoes, for serving

Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet over high heat (if you have a smaller one, you may have to work in batches) and then swirl in the oil. Lay in the pork chops and don't move them for a few minutes, to assure that a good golden sear forms. Turn and brown well on the second side for a total searing time of about 10 minutes. Remove the chops to a warm plate, and set aside.

Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about eight minutes. Stir in the beer or other liquid. Return the chops to the pan.

Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce and thicken.

Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Yield: 6 servings

Recipe from "Mad Hungry: Feeding Men & Boys" by Lucinda Scala Quinn (Artisan, 2009)