5:30 Challenge

Tonight's solution:

Crossover Pork Chops

To make the meal:

Broccoli and couscous

Mary Stakes of Athens sent in a delightful submission that was as much a play-by-play of how to make a dinner out of nothing as an actual recipe. She captured in perfect detail the franticness of pulling together whatever she could find in her fridge and cupboard to come up with a flavorful meal. She also captured the pride of success when it all worked.

Starting with a pack of pork chops and a lone sweet onion, Stakes describes how the rest of the dish came together. She writes: "While the chops and onion cooked, I found half a box of chopped dates leftover from a Christmas cookie recipe. I am not really a meat and fruit person, but I could mentally taste the combination of pork, onions and dates. Then, another flash. There was one more flavor jewel in the refrigerator —- a bottle of Pickapeppa sauce. It was the ingredient that would elevate the meal to sublime, and it did."

Stakes named her dish Crossover Pork Chops because the ingredients and flavors "crossed over" seasons. Stakes said: "It promised spring while still echoing winter."

Pickapeppa sauce is available at Publix and other supermarkets. It is similar in flavor to Worcestershire sauce.

Crossover Pork Chops

Serves: 4 servings

Add dates to taste, depending on how much of a sweet and savory blend you like.

1 pound center-cut pork chops

1 garlic clove, minced

1 Vidalia or other sweet onion

1/2 to 1 cup chopped dates

Pickapeppa sauce

In a large, well-oiled skillet over medium-high heat, brown the chops on both sides until just cooked through and remove to a plate. Saute the garlic and onion for 5 to 8 minutes or until softened. Add the dates and stir well to combine and soften slightly. Sprinkle with a few shakes of Pickapeppa sauce and stir well to combine. Return chops to skillet and stir to coat with onion mixture. When chops are warmed through, transfer to plates and top with onion mixture. Serve with extra Pickapeppa sauce on the side.