Pork Chops au Poivre actually means pork chops with pepper, so the pepper gets rubbed into the meat and the sauce is made from the drippings by adding sherry and some cream. The sauce cuts the strength of the pepper, so you have a delicious, rather elegant main course for a family meal or for company.

To top it all off, it's fast, something that is always a benefit.

Warm Potato Salad with Watercress went well with the pork chops. I must confess that, since we have so much difficulty finding watercress around here, that I used arugula instead. Thank goodness that green is easy to find - just look at the bags in the lettuce section and you'll generally find it.

While the recipe says it serves six, there were four of us and there wasn't much left over, even though one was a professed "I don't like potato salad" person. (Just don't call it "potato salad" and you'll do fine.)

While rhubarb is just poking its head out of the ground in my garden, there were still some bags in the freezer that needed to be used. Rhubarb Strawberry Pudding Cake was delicious and the leftover (small amount that it was) was eaten for breakfast the next day.

If you want to indulge, serve it warm with some freshly whipped cream or some vanilla ice cream.

Since this meal came together so easily and in a short amount of space, I thought I'd once again address the most frequently asked question I receive: Why does the recipe always call for unsalted butter and then later ask you to put in salt?

The answer: When you use unsalted butter, you are better able to control the amount of salt in a recipe. My suggestion: If you don't have unsalted butter on hand, just use regular butter and skip the salt that is called for later on in the recipe.

By using both salted butter and the called for salt, you're taking a real chance that things will be overly salty, especially in baked goods.

Warm Potato Salad with Watercress
Gourmet - Serves 6

3 pounds yellow-fleshed potatoes such as Yukon Gold
1/4 cup cider vinegar
1 tablespoon grainy mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1/2 cup thinly sliced shallots (2 medium)
1/2 cup olive oil
2 bunches watercress (4 cups loosely packed), coarse stems discarded (or substitute arugula)
Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water, uncovered, until just tender, 10 to 15 minutes. Drain in a colander.

While potatoes are cooking, whisk together vinegar, mustard, salt, pepper and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.

Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

Pork Chops au Poivre
Gourmet - Serves 4

1 tablespoon black peppercorns
4 1/2-inch thick rib pork chops with bone
1 teaspoon salt
2 tablespoons vegetable oil, divided
1/4 cup medium-dry or cream sherry
1/3 cup heavy cream

Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook two chops, turning over once, until browned and just cooked enough, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining two chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)

Add sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.

Rhubarb Strawberry Pudding Cake
Serves 6 to 8

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Put oven rack in middle position and preheat oven to 400 degrees. Butter an 8-inch square glass or ceramic baking dish.

Stir together water, cornstarch and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries. Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a bowl.

Whisk together egg, milk, butter and vanilla in a large bowl, then whisk in flour mixture until just combined.

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on rack 5 minutes before serving.

Bon appetit!

Nancy Adams can be reached at nkadams@uslink.net

Copyright 2008 by Nancy A. Adams