It’s Random Acts of Kindness Day. Or better still, Acts of Random Kindness – ARK, as in Noah’s Ark. “Kindness is a language which the deaf can hear and the blind can see.” Mark Twain.
Kindness requires making a choice. It requires action. Kindness is an act of love. Love for our fellow humans with whom we share a common existence. There doesn’t have to be a great plan or the ultimate sacrifice to be kind. It could be as simple as doing something for someone that they cannot do for themselves. Perhaps it’s a person with a physical handicap that cannot lift something or reach something in the grocery store aisle. How difficult would it be so say “Let me get that for you.” Only a moment of your time and yet that could bring a smile to someone’s face. Kindness warms the heart.
Hold the door for a stranger. Tell a friend how much they mean to you. Send a thank you card to someone serving in the military. Send flowers to a hospital or retirement community and ask that they be delivered to someone who needs a spiritual lift at the moment. When we are kind to one another, the world is a better place. So in reality, making that conscious effort to be kind is really one of the most selfish acts. We are creating a better place to be for ourselves and those we love.
Kindness can also be inviting someone to share a home-cooked meal. Enjoy Random Acts of Kindness Day and let your heart be filled with love.
Pork Chops in a Mushroom Wine Sauce
6 thin Pork Chops
Salt to taste
Black Pepper to taste
4 Pearl Onions
6 Brown Mushrooms
1 tablespoon Olive Oil
1 (10.75 oz) can Cream of Mushroom Soup
3/4 cup White Wine
1/4 cup Chicken Stock
Heat oven to 350 degrees.
Season the pork chops on both sides with salt and pepper, set aside. Peel and dice onions, set aside. Clean, stem and slice mushrooms, set aside.
Heat a oven-proof skillet over medium-high. Lightly oil the skillet. Quickly brown the pork chops in the pan, 2 minutes per side. (No need to cook through. Chops will finish cooking in the oven). Remove browned pork chops from the skillet and set aside.
Leave the juices from the browned pork chops in the pan. Add the diced onion and sauté until tender, about 5 minutes. Add the soup, white wine, chicken stock and mushrooms. Stir sauce to mix everything together. Remove skillet from heat.
Add the pork chops, along with any juices that may have accumulated in the plate back into the skillet with the sauce. Spoon some sauce on top of the pork chops. Cover skillet with foil and place in the oven; bake for about 30 minutes.
Remove skillet from oven. Uncover and let rest for a few minutes for the sauce to thicken.
Plate pork chops, spoon sauce over the chops and enjoy. Great with Rice Pilaf and cut green beans.
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