I’m not real keen on many fruit and meat pairings, particularly a lot of the North African/Mediterranean types and Jewish briskits that tend to use dried fruits. But this thread has me re-thinking fruit and meat.

Of course, a true duck a l’orange is a classic. Before Buffalo wings became a national craze my Mom used to fry wings with orange marmalade for a Ladies’ Lunch (her jello salad was made with cream cheese and cut up fruit but if she was going out of her way to impress the Garden Club it was shrimp cocktail). Sometimes for simple grilled or baked chicken parts I now finish with a mix of marmalade, soy sauce, red pepper and maybe some ginger or garlic.

Home made apple sauce was a Fall staple growing up and fried pork chops were the best main to go with them. I used to make a pork shoulder in the pressure cooker with sauerkraut and apples and should pull that one out. But the one I haven’t made in a long time that is really overdue is pork chops browned and braised in sauteed apples with onions and Cider Jack.

Maybe fruit and meat isn’t so bad, after all.