![]() ![]() Cook over medium-low heat until the apples start to turn golden brown. Add the remaining oil to the pan, along with the apples and onions.(You are not cooking the meat here, just searing to a yummy golden brown.) Remove the tenderloins and set aside. Place the pork in the hot pan and brown both sides of the tenderloins. Heat an oven-safe Dutch oven or large deep skillet over medium-high heat.Take the tenderloins out of the package and trim off any excess fat. I think he also just disclaimed me as well as this story in its entirety.Įrica Lyons is the editor-in-chief of Asian Jewish Life – a journal of spirit, society and culture. This was not the first time (nor the last) we had this argument as the great Cohen bacon debate continues to this day (though never in front of my kosher children as they would never be able to reconcile me today with the sizzling bacon of my youth).Īnd yes, my father still insists there is an inherent difference between bacon and pork chops the former somehow implicitly acceptable and the latter clearly simply unheard of for Jews.ĭisclaimer: My father, despite his continued stance in the debate, has asked me to include a disclaimer that he has not had bacon in six years (though I suspect it is a cholesterol thing). “It’s exactly the same thing,” I yelled enraged at this blatant hypocrisy. “I would never eat pork chops,” he defended, “It’s a real goyishe thing.” “You gorge on bacon!” I responded, for some reason feeling the need to defend my carnivorous friends. “Pork chops! Did you say pork chops?” my father yelled along with a few Yiddish-like expletives. Until that day I didn’t even realize that pork chops and applesauce was even a real dish, thinking it as more in the vein of the chimerical green eggs and ham. I said to my parents, “I wasn’t going to eat their pork chops and applesauce,” merely speaking symbolically, trying to reiterate that I was a vegetarian and not judging my friend by her family’s choices of meat. Once when I came home early from a friend’s home, my parents asked why I hadn’t stayed. Refusing roasted chicken on Shabbat was seemingly the ultimate rebellion in my home. I became a vegetarian at around the age of 13. I put my bacon eating days to rest long ago. For an extra two dollars, the diner would serve a huge plate of sizzling bacon that was capable of clogging the arteries of most of Jewish New Jersey. We even had our favorite bacon destination, a diner equidistant from my home and the Schwartz’s (our cousins), where bacon was piled extra high and infused into nearly every dish. “There is nothing like the smell of sizzling bacon,” my father would announce as he fried it up (in a separate bacon pan of course). Yet there was somehow never a conflict with my father’s Conservative Jewish identity and his bacon-loving. ![]() Ham was definitely disgusting and catfish entirely unheard of. My dad was equally decisive when it came to other treyfemeats. And while applesauce was aplenty, it was always made very clear in the Cohen household that pork chops were forbidden. I had never eaten pork chops and, quite frankly, I always hated applesauce, even the fresh applesauce that my mom made after our annual family apple-picking outings. This phrase stuck with me long after the great Cohen bacon debate first began. ![]() I can still hear Peter Brady intone “pork chops and applesauce” in his best Humphrey Bogart impersonation. I grew up in the Brady Bunch generation, or at least the generation that grew up watching the Brady Bunch in syndication. The author’s father pointing to treyfe meats. ![]()
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