Check out How Was Your Week, Honey? Episode #216: Yes Day!! HERE! This week we got together to chat about the first week of Spring Break. Topics: reoccurring dreams, tunnels slides, dental plan, crop tops, my watch list, Rogue One, the time change, Yes day, Bigfoot Family, England and acoustic guitar.
I have so many fun spring dinners coming up for you! Fresh ingredients, great colours, and popping flavours! However, today I want to share one of my favourite comfort food dishes. Our weather certainly does not feel like it is spring break so this dinner is perfect! It is one of our favourite dinners and everybody practically licks their plates clean! I’ve had this recipe in drafts for a while because no matter how many times I photograph it, I just never capture a great picture to show how delicious this meal is. This dish deserves a better picture but I don’t want to keep it a secret any longer, so please enjoy 😊.
Pork Chops in Mushroom Marsala Sauce
Adapted from Everybody Loves Italians
4 centre cut boneless pork chops
2 tablespoons oil
2 tablespoons butter
1/2 cup panko
1/2 tablespoons Italian seasoning
1/4 cup parmesan, grated
1 egg
2 tablespoons milk
2 shallots, finely diced
2 cups mushrooms, thinly sliced
1 tablespoon flour
1/2 cup Marsala wine
1 cup beef broth
salt and pepper
Add panko, parmesan, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper into a shallow dish.
Mix egg and milk together and lightly beat.
Heat oil and 1 tablespoon of the butter in a large skillet over med-high heat.
Dredge the chops in the egg and then the breadcrumb mixture.
Fry the chops in the oil and butter for 5-6 minutes on each side. When cooked, transfer to a plate.
Melt the remaining tablespoon of butter in the pan.
Add the shallots and season with salt. Cook, stirring for about 30 seconds, add the mushrooms and cook until all of the liquid has evaporated and the mushrooms are golden, about 3 minutes.
Sprinkle mushrooms with the flour and add the Marsala.
Add the broth and cook, until reduced a bit, about 3 minutes.
Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it reaches 145 degrees with a thermometer, 2 to 4 min.
Taste for salt and pepper and serve.
This week was our first week of spring break! We started with a wonderful plate of pistachio muffins baked by my DanceMomBesty! HBear had an orthodontic appointment, I still worked and SBean came with me to “help” 🤣 and I tried a cardio hiit class that almost killed me 😂.
We had milkshakes for lunch and SBean surprised us all with very special St. Patrick’s Day treats! She baked chocolate chip cookies that she rolled out and made into a shamrock for Daddy, planned a St. Patrick’s sleepover for HBear, and sent me on a wonderful scavenger hunt that had a pot of gold at the end of the rainbow!
Both Girls got their haircut this week too! They both wanted to go as short as possible while still allowing for a ballet bun 😂. After haircuts we went for a walk to the beach! Daddy brought home his 3 ladies some beautiful spring flowers and we had some absolutely delicious drinks and dinners this week! We also went through both of the Girl’s closets and tried on everything! We also went to the library this week and the Girls have been reading machines ever since!
On Friday the Girls had a competitive solo/trio dance workshop at the studio! It was full hair and costumes! They both had so much fun! It was very exciting for SBean as it was her first competitive workshop! We celebrated with a vanilla bean frappuccino 😁.
On Saturday SBean convinced us to have a YES day!
And to end the week, Ninja has gone full circle and has begun working on puzzles again 🤣. Let the second week of spring break begin!
