This & That Thursday

This week: This has been a busy week! I’ve had lots of things going on after work each day this week to prepare for the weekend which leads me to…

Looking forward to: My mom is getting married Saturday!! I’m SO looking forward to all of the wedding festivities. I just love weddings!

Currently dreading: I’m currently dreading packing for the weekend HA. I’m always so scared I’ll forget something important when I have to pack. Thankfully, yes.. I have a specific dress to wear on Saturday!

Reminiscing on: I’ve been reminiscing on Sky Top Orchard! Brittany and I went there two weeks ago and had the best time. There is just something about being in the mountains and how scenic it is, that I just can’t get enough of — especially this time of year!

Watching/ Reading: Grad school is starting to get busy again so the book below basically sums up any reading I have done lately…

Listening to: I started listening to Kaitlin Bristowe’s podcast, Off the Vine lately during my commute to and from work. I’ve actually really enjoyed it! She is hilarious and so real!

What’s on the menu: Apple Cider Pork Chops.. YUM! This recipe is from The can’t cook book! by Jessica Seinfeld.

INGREDIENTS

4 boneless pork chops (1 inch this, about 2 pounds total)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil
1/2 cup apple cider

Procedures

Take the pork chops out of the refrigerator and let come to room temperature, about 15 minutes.

Measure the salt, then pinch and sprinkle over both sides of the pork chops. Then season with the pepper (about 6 turns on a pepper mill per side).

Set your large skillet on the stove and turn the heat to medium. Measure and pour in the oil and heat until it shimmers (1 to 2 minutes). Using tongs, add the pork (you should hear a gratifying sizzle). Cook until the undersides are golden brown, 5 to 6 minutes. Using tongs, flip (they should release easily from the pan) and continue to cook until an instant-read thermometer inserted into the center through the side reads 145°F, 5 to 6 minutes more (a little pink in the center is desirable). Use your tongs to hold each chop on its side to sear the fat.

Transfer the pork to plates. Measure and pour the apple cider into the skillet and turn the heat up to medium-high. Using a wooden spoon, scrape up the yummy browned bits from the bottom of the skillet. Let the cider simmer (low boil) for 2 to 3 minutes to thicken it just slightly. Spoon it over the pork chops.

I’m Loving: This nail color! If you follow me on instagram, you may have already seen this on my story. Nail color: chit- chat