They Really do work!

Ever see those camera's in the sky that hover above traffic lights? Yup, me too....and I have never actually heard of someone getting busted until I received the following pics in the mail. No points on the license because they can't prove "I" was driving......$70 lesson to remember to not run reds!

Great Lake Swimmers

A few weeks ago I told Lindsey I had a surprise. She is a big fan of a small band called Great Lake Swimmers from Toronto. They have been around for a few years but still haven't really caught on with public radio. So I saw that they were coming to Atlanta and playing at a tiny bar....tickets were only $16 each!
So I grabbed two and we showed up along with only about 130 other people....needless to say we were standing 1st row and closer than anyone else.

EAT: Mushroom Pork Chops

Mushroom Pork Chops

• 4 pork chops
• salt and pepper to taste
• 2 Garlic Cloves
  
• 1 onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 2 (10.75 ounce) can condensed cream of mushroom soup
• Pinch of ground tyme
• Sherry wine/white wine
• Milk
  

Smell: 4

Ease:2

Overall:3.5

PREP TIME 5 Min COOK TIME 35 Min READY IN 40 Min

DIRECTIONS

1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Very easy to make. I browned the pork in a swirl of EVOO on med high heat for about 3 minutes a side….could still see almost pink in the middle (I didn’t cut it, just used my eyeballs!) when I took the pork off the heat and let rest on a plate. Browning both sides but allowing the meat to actually cook in the sauce allows it to be very tender when it’s time to eat.

I then sautéed onion and mushrooms scraping up the remains of the pork as it cooked. For the last two minutes I added 2 minced garlic cloves.

Next, I stirred in 2 cans of cream of mushroom and eyeballed some Sherry wine though any white wine will do. I would say I added around a ¼ cup. I splashed in about a ¼ cup of milk as well. I added a pinch of thyme, some more pepper and then put the lid on and cooked just above a simmer for 30 minutes.

I cooked some Wild Grain Brown rice while the chicken cooked and ladled the gravy and chicken ontop.

Overall this is a nice dinner. Nothing incredible you’ll tell your co-workers about, but it’s good.