By Frank E. Vaerewyck, The Firehouse Foodie
Everyone has a story. Some stories are real life accounts that are larger than life, and others are just exaggerated false accounts. However, I love hearing about the old days. The stories are amazing and captivating.
I also enjoy listening to accounts of dinners gone by: how the cooks came up with the idea; how they prepared their dish; and, more importantly, the tips and shortcuts they used to captivate the taste buds.
What’s your story? Tell someone; you never know who might be interested. And don’t forget to listen; you never know when you will get lost in the words.
This recipe is an adaptation from Dennis Smith’s book Report from Engine Co. 82. It was the main course one night in the firehouse, but a recipe wasn’t included in the book. I began to contemplate what Breaded Pork Chops with Baked Peach would look, smell, and taste like. So, after some consultation with a friend of mine, an FDNY firefighter on Ladder 163 in Woodside, and another friend, a firefighter whose father was an FDNY firefighter, I came up with this recipe for Breaded Pork Chops with Baked Peach FDNY Style. Thanks, Pete and Joey D. That’s Bringing the Firehouse Home.
Ingredients:
4 center cut pork chops–bone in
1 c. milk
2 c. Italian bread crumbs
4 whole peaches
2 cinnamon sticks
Directions:
- In separate bowls, place milk and bread crumbs.
- Dredge pork chops in milk on both sides, submerging them and coating them thoroughly.
- Dredge chops in breading and coat thoroughly.
- Place breaded chops in an ungreased glass baking dish. Baked chops, covered, for 20 minutes at 350°F.
- While chops are cooking, cut 2 whole peaches into 12 equal slices each, discarding the seeds. Peel the peaches if you prefer.
- Cut remaining 2 peaches and remove the seeds; mash peaches into a puree.
- Remove chops after 20 minutes, uncover, and place peach slices on top of chops.
- Break cinnamon sticks up and place in voids between chops.
- Spoon peach puree into voids.
- Return chops to oven, and cook an additional 15 minutes uncovered.
- Remove and sprinkle the chops and peaches with basil.
- Add salt and pepper to taste
- Serve with your favorite sides. Enjoy!
Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program.
As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.
