A little inspiration from Oliver's Twist entered into tonight's dinner.  On a show where Jamie had Richard Corrigan of Lindsay House in London as a guest they made a pork chop with sage pressed into it topped with sautéed pears.  The whole dish had about five ingredients total, including salt and pepper.  Although I'm usually not a huge proponent of the touchy feely simple simple simple fresh local ingredients just like we did it in Sardinia blah blah blah philosophy, this one really appealed to me.  Mr. Corrigan spent about five minutes telling how he got his pork chop from Seamus McGee of Lochmercinshire who's family had been in the swine business for 800 years and who sits down and shares a few pints of cask-conditioned ale every night with his hogs and sings them folk songs.  I bought mine at Wegmans. 

Press a couple sage leaves flat against the pork and add salt and pepper.  Grill those up nicely.  Meanwhile, peal and cut a couple peaches into wedges.  Sauté briefly adding a bit of white wine vinegar, honey, and some more chopped sage.  Top the pork chops with the peaches.  The Swiss chard was just sautéed up until wilted with some olive oil and minced garlic.

....a border skirmish between breakfast and lunch this morning ended with no bloodshed as a yumminess pact was signed by the longtime warring factions.  Eggs and toast have agreed to pursue a tentative "roadmap" with salad in an effort to end decades of hostility and alienation.  "We've seen it done before", said Eggs, "bacon has made inroads with lunch in the past that has given hope to all of us."