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I couldn’t afford the ham Bailey loved, so I bought three smoked pork chops instead, which I planned to sauté and then bake with cooked apples, pineapples, and brown sugar, and I would serve braised cabbage with ginger as a side dish. I had just placed the pork chops in the skillet over a medium fire when the doorbell rang.

Bailey entered carrying a shopping bag. He was early and full of laughter. He said, “I brought dinner and I’m going to cook it.” I said, “Well, I was going to cook pork chops and cabbage.” He laughed and said, “Look in the shopping bag.”

I emptied the contents onto the counter. There were three fresh pork chops, a head of cabbage, a green bell pepper, and a pound of bacon. He said, “I presume you have milk and another skillet.”

I said, “Yes.”

He said, “Let’s cook together. I’m going to make a dish that will feed you and Guy for a week.” He used half of the stove and I the other, and we shared a bottle of Mateus rosé wine for the next hour. He asked me to cook the rice since I make no-fail rice, and he expected that we would finish our dishes at the same time.

My son’s eyes enlarged when he looked at the food-loaded table. My pork chops with the apple and pineapple were on one platter. Bailey’s pork chops with bacon and a cream sauce were on the other. The molded rice towered in the middle of the table. I had served gingered cabbage and Bailey had made cabbage with celery and water chestnuts.

As he opened the door to leave, Bailey said, “Split one pork chop down to the bone, serve it with gravy, a piece of bacon, and rice—that would be one dinner. The next night serve just bacon and gravy and rice with a salad. There’s another meal. Wait a couple of days and use another half pork chop, serve with spinach, rice, and gravy, or make some great biscuits, and that will be yet another dinner. Make a green salad in between. Do that and you’ll be okay for a week.”

As he started down the steps, he said, “If I had a million dollars, you would never have to wonder how you were going to feed my nephew. Since I don’t have even a thousand dollars, a big brother can teach his little sister how she can save pennies and still keep her little crumb crusher from starving.”

I shouted, “He is not a crumb crusher.”

Bailey laughed and started around the building. I was yelling at the night air.

Baíley’s Smothered

Pork Chops

SERVES 6

6 thick slices bacon

1 large Spanish onion, sliced

6 end loin pork chops

Salt and freshly ground black pepper, to taste

1 cup all-purpose flour

2 tablespoons vegetable oil, if needed

1 cup hot water

1 cup milk

Fry bacon in large skillet on medium heat, and remove to paper towels to drain.

Sautê onion in same skillet with bacon fat, and remove to paper towels to drain.

Season pork chops with salt and pepper, and dredge in flour. Fry on medium heat in the same skillet with bacon fat until light brown, and remove to warm plate.

Put remaining flour into skillet (add oil if necessary). Brown flour lightly. Add hot water immediately, and then milk. Stir vigorously. Season as desired with more salt and pepper.

Put pork chops, bacon, and onion into gravy, and reduce heat to simmer. Cover skillet, and simmer for 20 minutes.

Check gravy for seasoning. Adjust as needed while food is still hot.

Smoked Pork Chops

SERVES 3 TO 5

1 tablespoon vegetable oil

3 large smoked pork chops

1 quart hot water

1 tablespoon butter

2 Granny Smith apples, peeled, cored, and diced

One 8-ounce can crushed pineapple, drained

1 tablespoon brown sugar

⅛ teaspoon cinnamon

⅛ teaspoon nutmeg

⅛ cup water

Preheat oven to 350°F.

Place oil and chops in large, deep skillet, and pour hot water over chops. Simmer for 20 minutes, turning chops twice while water is simmering. Take skillet off heat. Remove chops from water, and discard water. Pat chops dry.

Place butter in small pan, and add apples. Sautê apples until they are tender. Add pineapple, brown sugar, cinnamon, and nutmeg, and cook until all liquid has disappeared.

Put chops in