The clouds finally parted and let in the sun’s warming rays. The breeze was gentle; the air fresh and clean. Birds were even singing their praise to the beautiful day! What was a man to do, but to answer his biological command to barbeque and satisfy a porcine preference? I ignited the Weber propane grill and took out the thick-cut, bone in (for flavor) pork chops. I cut a slit in the middle of each chop, inserted a slice of apple and a brandied cherry. The chops were already marinated in cherry barbeque sauce, and then basted with a mixture of sauce and olive oil on the grill. Into a grill pan went petite redskin Yukon potatoes (cut in half, rubbed in extra-virgin olive oil), some green and red pepper, zucchini, and sweet onion (treated the same but with a touch of balsamic vinegar), and given a grating of fresh black pepper with a little kosher salt sprinkled over the whole business.