Hey there everyone. How’s your day going so far? I truly pray that you and yours are safe and healthy in these trying times. It’s so hard when we should be making plans to come together in faith and love to be told maybe next year.
I don’t know how things are in your neck of the woods, but I live in the state of Wonderland. And no, not in a good way. Think Alice in Wonderland, a place that makes no sense at all. We are told to shop retail for our mental well-being, but not to sing in Church because singing is bad, shopping is good. Stay home, unless you are going skiing. Crazy stuff.
Now more than ever before, investing in family meal time is so important. It’s the only sense of normalcy in an otherwise upside down existence. I am so grateful to the Father of All that we are able to place food on the table with a warm roof over our heads. So many have lost so much. While we might not have much, it’s important to share goodness with others when you can. Sometimes it could be as simple as letting someone ahead of you in line or paying for the person behind you in the drive-thru. Or even just a friendly waive to a stranger.
Maybe it’s just me, and my need to find hope in the darkness, but don’t you find it interesting that the Christmas Star, the Star of David, made an appearance during the Winter Solstice? The longest night of what feels like the longest year, yet there it was, a symbol of hope in the sky.
Wow – got a little off track. Sorry about that. Let’s get to cooking, shall we?
Pork Chops Italiano with Garlic Linguine
8 oz Mushrooms
3 Bell Peppers, any color
3 Garlic Cloves
1/2 Red Onion, chopped
1 teaspoon Olive Oil
2 tablespoons Olive Oil
4 (3/4 inch thick) Pork Chops
Salt to taste
Black Pepper to taste
1 (14.5 oz) can diced Italian Tomatoes, undrained
1/2 teaspoon dried Basil
1 teaspoon dried Oregano
1/2 teaspoon Italian Seasoning Blend
1/2 cup Chicken Stock
Clean mushrooms, trim stems, slice and set aside. Core bell peppers, remove seeds and cut into strips. Set aside. Peel garlic, crush and set aside. Peel onion, dice and set aside.
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Season pork chops with salt and pepper, add the chops to the skillet. Brown nicely on both sides, 8 minutes per side. Transfer chops to a plate, set aside.
To the now empty skillet, stir in the garlic and onion; cook and stir until the onion has softened, about 5 minutes.
Add the tomatoes, season with basil, oregano, Italian Seasoning blend, salt, and pepper. Add Chicken Stock. Transfer the pork chops back to the skillet along with any plate dripping; cover and simmer until the pork chops are tender and cooked through, about 45 minutes.
Top with bell peppers and mushrooms. Cover, continue to simmer until the bell pepper are tender, about 15 minutes.
Serve with Garlic Butter Linguine and enjoy.
Garlic Butter Linguine
1/2 lb Linguine
Kosher Salt to taste
3 Garlic Cloves
1/4 cup Butter
Cracked Black Pepper to taste
Bring a pot of well salted water to a boil.
Cook linguine until done al dente – cooked but firm to the bite, about 10 minutes.
While pasta is cooking, peel and finely mince the garlic. Heat a small sauté pan, add butter, garlic and cracked pepper. Sauté until the butter is melted. DO NOT let the garlic brown.
Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, toss to coat evenly.
This pasta is the perfect side for your pork chops. Have an awesome day!