Great weekday or weekend meal

So today, we spent the ENTIRE day playing, reading, unpacking, napping, listening to music and the laughter of two kids immersed in pretend world.   Both kids had on only pajama bottoms and no tops.  When they got chilled they would move their play in front of the fire.  Kind words were used all day and there wasn't one shrill argument.  The day just had a natural flow to it.... the kind of flow you expect everyday but rarely get.  Short of going on a dream vacation, it was one of my most favorite days!

So 5:00pm rolled around and I knew I needed to start dinner.  I had bought pork chops earlier in the week and today was the day they needed to be cooked or frozen for another time.  I decided to buck up and cook dinner.  I changed my recipe at the last minute and made glazed pork chops which turned out to be a great decision.  They were fantastic, healthy and everyone gobbled up their plate of food; which was the cherry on top of the day because the kids had perfect manners at dinner; something we are struggling with, but not giving up on :)

My tip on pork is DON'T OVERCOOK it.  I find the best way to prevent this is to use a food thermometer.  The one I am using cost around $6 so not a big investment.  Overcooked pork gets tough and dry- never a good combo unless you are eating jerky :)

Glazed Pork Chops   (source America's Test Kitchen)
Glaze
1/2 cup cider vinegar or distilled white vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
pinch cayenne pepper

Chops
4 boneless center-cut pork loin chops, 1/2 - 3/4 inch thick
table salt and ground black pepper
1 tablespoon vegetable oil

If you chops are on the thinner side, check their internal temperature after the initial sear.  If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, then add the platter juices and glaze ingredients to the skillet and proceed with step 3.

1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.  Pat chops dry.  Cut two slits in the fat along the outside of the chop, being careful to to cut through the meat.  This prevents the chops from curling up during cooking.  Season chops with salt and pepper on both sides.

2. Heat oil in heavy-bottomed 12-inch skillet (or whatever size you have) until oil is smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes.  Turn chops and cook 1 minute longer; transfer chops to a plate and pour off any oil in skillet.  Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5-8 minutes.  Remove skillet from heat; transfer chops to clean platter, tent with foil and let rest 5 minutes.

3. When chops have rested, add any accumulated juices to skillet and set over medium heat.  Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when trail when dragged through the glaze), 2 to 6 minutes.  Return chops to skillet; turn to coat both sides with glaze.  Transfer chops back to platter, browned side up and spread remaining glaze over chops.

I served this with some leftover rice from our fiesta last night and basic steamed green beans.  I hope this meal brings you a peaceful and calm dinner as it did for me!