Come Visit Massachusetts

Today is National Massachusetts Day. In keeping with resent State Visits, I picked a town in Massachusetts to explore. One look at the featured photo, and I was instantly drawn in, wanting to know more.

If you visit the Deerfield’s town website, and click on the link “Why Visit Deerfield?” you will be handed 18 reasons to visit. Nearly all those reasons involve shopping or eating. That wasn’t quite what I had in mind. That is right up until I found a link to Historic Deerfield.

I love history. Historic Deerfield is situated on a mile-long street that is over 300 years old. Wow. The architecture, artifacts and lifestyle of a prosperous early New England town has been preserved. On this street are two homes that are available for self-guided tours. I don’t know about you, but I much prefer self-guided tours so that I can take my time, soak in all that interests me and ponder a bit.

There’s a Yankee Candle Shop in town. You can make your own candles if you like. There are various craft fairs throughout the year as well antique fairs offering all sorts of New England collectables. Deerfield is not a big town, but it does offer its charms for those willing to look.

Happy Massachusetts Day everyone!

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And now it’s time to get cooking. I must tell you, when I began this recipe, I was a bit concerned. These chops were thick – and I worried that they might not be tender. Oh my – no need for concern. The 30-minute simmer did the trick. With the pan covered, condensation built up to enhance the sauce. It was delicious! Definitely a keeper I’ll make again some time.

Skillet Mushroom Onion Pork Chops
3 thick Pork Chops
Salt to taste
Black Pepper to taste
8 oz White Mushrooms
1/2 Yellow Onion
1 tablespoon Butter
1 (10 oz) can Cream Mushroom Soup

Season pork chops with salt and pepper. Set aside. Clean mushrooms, slice. Cut onion in half from root to tip. Reserve half for another purpose. Dice remaining half, set aside.

Heat olive oil in a skillet over medium-high heat. Brown pork chops for about 3 minutes per side. Remove chops and set aside.

Add butter to the empty skillet. Sauté mushrooms and onions for about 2 minutes. Add soup, stir to blend. Return pork chops to skillet, spoon mushroom mixture over the chops. Reduce heat to simmer.

Cover, let simmer for 30 minutes or until pork chops are cooked through and tender.

To serve, plate pork chops, spoon sauce over the top. Serve alongside Rice Pilaf and steamed green beans.

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Cast me not out from Your presence,
and Your Holy Spirit take not from me.