I have a faithful reader who often needles me about all the vegetables I feature and lets me know when he’s pleased to see some meat on the menu. He’s right, I do get so carried away by all the beautiful vegetables at the market each weekend that it seems I forget to tout the meat and potatoes.

I decided the weekend would be a great time to smother some pork chops while the kids took a dip in the pool. They are always starving after a swim, so some stick-to-your-ribs pork chops was just the supper to fill up those growling stomachs. These chops are fairly easy to make; they just need some sweet time.

Rosemary roasted potatoes are a favorite in our house. They are great by themselves or topped with some of the pork chops’ gravy. They get perfectly crisp and brown while the pork chops cook alongside them. The fresh rosemary sprinkled on top makes their rustic flavor pop.

I picked up both — the locally raised pork chops and homegrown potatoes — at the farmers market along with all sorts of brightly colored vegetables. I noticed as my bag got heavier and heavier — and I started eyeing those grocery/laundry carts with a bit of jealousy — that I’m going to have a hard time toting all the food I want out to the car each week.

This is our most bountiful season — vegetables and fruits, meat and potatoes, too.

While we did have an extra vegetable or two on the plate at dinner that night, we enjoyed the meat and potatoes immensely.

I’m hoping these recipes speak to even my most carnivorous readers, including my dear friend who kindly reminded me they’re out there.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.