"Need Less Ham? Go With Easter Pork Chops" by Florence Fabricant in the New York Times
"A whole ham, or even half, for a small group at Easter means endless leftovers. This year, Brooklyn-based Heritage Foods offers a delicious alternative: thick bone-in porterhouse pork chops, 12-to-14 ounces each and enough for two, cured with maple and lightly smoked just like the company’s hams. The heritage pork — Berkshire, antibiotic-free and raised on small farms — yields luscious well-marbled meat. The chops come fully cooked and need only to be seared. When you remove two chops from the pan, add a couple of minced shallots and sauté on medium, add the segments of a clementine, a generous dollop of honey mustard and a half cup of tangerine juice; stir, reduce a bit and you have your sauce."