School is winding down. There aren’t any after school sports any more. There aren’t any big dances like Homecoming or Prom to get ready for. In fact, it’s almost like the kids are just putting in time now. Do any of you remember the Dunkin Donuts ad years ago which featured a tired donut maker who’d get up every morning and moan, “time to make the donuts.” That is how my children are acting. “Time to go to school….”
Summer just cannot get here quick enough for them. On the other hand, I am savoring every last day I have until they are home 24/7. If spring break was any preview of things to come, I am in for couches full of lumps called teenagers who refuse to get dressed until lunch time because they are “on vacation.” My pantry will be raided every 14.26 minutes and voices will call out from the kitchen, “Mom! There’s nothing to eat!” every other day.
So, while all five of the kids moan about getting up each morning and going off to the local institutions of learning, I am going to enjoy every single second until June 6th. I am going to eat leftovers for lunch. I am going to bask in the cleanliness of my home. I am going to shop without any help. {sigh}
I know. I am a horrible mother. I should be looking forward to spending more time with my children. I should be planning outings and educational opportunities. But it is what it is. We will have fun, but there will be many, many days filled with big sighs and whining about there being nothing to do. I am just keeping it real here.
1. Info for Maple Dijon Pork Chops
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Maple Dijon Pork Chops
- 6 pounds pork chops (family pack)
- ⅓ cup maple syrup
- 2 Tbsp Dijon mustard
- 1 Tbsp garlic powder
- ⅔ cup soy sauce
- 1 tsp rosemary
3. Directions:
- Place the pork chops in a large glass or non-reactive dish.
- Combine the remaining ingredients and pour them over the chops.
- Marinate for 30 minutes.
- Heat a skillet over medium high.
- Reserve the marinade.
- Sear the chops on both sides and then lower the heat and cover the pan.
- Cook until the meat reaches an internal temperature of 160 degrees.
- Remove the meat to a platter.
- Pour the reserved marinade into the skillet, bring to a boil, then simmer until the sauce has reduced and thickened.
- Serve the meat with the sauce.
4. Tips and advices:
- Use gluten free soy sauce for a gluten free meal.
