Confession: I’ve been gone….but I’m back!! First post after soaking up endless amounts of sun on coastlines of beautiful beaches! I’m a spoiled brat. Spoiled. ‘Cakes’ took me on a cruise over the past 8 days and it was the best week of my life.We had an absolutely amazing adventure exploring different cultures, countries, and coastlines! Grand Turk, La Romana, D.R., Curacas, and Aruba and coasting by Cuba, Haiti,and Venezuela. We meet some amazing people, created a lifetime worth of memories, and came back with great stories that we can’t wait to share with our families.
Back on shore…and ready to be back in my own Nebraska bed… the first trip I made after work was to the store! Meat Mecca sale! I’m a grocery store fool. I haven’t had a stockpile on proteins since the last time I had to borrow someone else’s freezer for storage assistance. Today I got to replenish my fridge with fresh veggies, fruits, and protein, yes!
There was a mushroom sauce at one of the dinners on our ship and it was a little….weak that was the idea for tonight’s meal. Funny how that works isn’t it? Sometime the best and the worst dishes can be the most inspirational. I was going to use chicken, but hey, when you have a great looking pork chop in front of you, calling sweetly from the meat counter….you don’t say no. Pork it…up?
Braising things is one of my favorite ways to cook (especially in my cast iron!). A nice crisp outside that locks all the juices and moisture inside for the perfect bite. A slight crunch, then tender perfectly cooked to 142 degrees inside. Get your pans out and preheat that oven to 375!
Braised Pork With Mushroom Sauce