As I mentioned yesterday I typically choose a theme for the year and then several goals. Some of them are personal, some are goals to get projects done around the house and some seem a bit out of reach from my dining table in January but are amazing things to shoot for. Here are a few of the items on my 2015 list:
1. Get an RD job. After deciding (in 2005) that I wanted to be a dietitian and then having to prove it every year since then- I’m ready. I’m ready to sign an offer letter as an RD. I’m ready to sign a patient note as MS RD.
2. Sew my way through a project book. When Carver and I got engaged and bought the house mom got me a perfect starter sewing machine. Once we got married my grandmother got me sewing classes. Since then I have waded my way through projects. Mostly doing the same ones over and over again, building my confidence. It’s time though- for new projects, new challenges, and for revisiting the ones already done.
3. Go on a honeymoon. It’s finally the right time. Details are still in the works but it’s happening.
4. More gardening and landscaping. Last year was not the best for my garden but we did add four trees to our property. This year I would like to have a larger harvest and add more plants to the front of the house.
Carver and I were snuggled up on the couch today flipping between HGTV and food network. Well everything on food network had a southern twist and I just happened to have pork chops and greens in the fridge- hello smothered pork with greens. Tonight’s recipe inspiration came from Tyler Florence.
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 cloves garlic, minced
- 1 teaspoon cayenne
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 bone-in pork chops, 1-inch thick
- ¼ cup olive oil, divided
- 1 tablespoon butter
- 1 cup low-sodium chicken broth
- ½ cup light buttermilk
- Chopped fresh flat-leaf parsley, for garnish
- 3 cups shaved greens
- Put the flour in a shallow plate and add the garlic powder, cayenne, salt, and pepper, mixing well. Pat the pork chops dry with a paper towel to remove any moisture and then coat them in the flour mixture.
- Heat a large cast iron skillet over medium heat and coat with the 2 tablespoons of oil and a quick spray of nonstick spray. When the oil is nice and hot, sauté the pork chops in the pan incook fry for 3-4 minutes on each side until golden brown.
- Remove the pork chops from the pan and spray the pan with nonstick spray adding in half the garlic and all of the greens. Saute the greens and garlic with a splash of the chicken stock until softened and reduced in volume. Season the greens with salt and pepper.
- Remove the greens from the pan and set aside. Add a little sprinkle of seasoned flour to the pan drippings, remaining oil and the butter. Mix the flour into the fat to dissolve and then pour in the remaining chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5-7 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving along side the sautéed greens.