Crouton thinks she rules the house. So does David. This sometimes creates a problem.
So, they occasionally have stand-offs, like last Friday night.
They begin by staring at each other. Crouton is an excellent starer.
I actually can’t handle when she stares at me because it means there’s a good chance she’s about to attack my face.
Then she circles. She might even throw out a hiss. She doesn’t reserve those hisses for real moments of danger like most cats do.
She could never live on the streets.
Then she gives him the side-eye. She might even raise a paw.
And down she goes. Don’t look now, but she really loves it.
So about this pork chop recipe. I’ve actually had it in my arsenal for a fairly long time, but I don’t like the photo attached to it. Not only was it taken early on in my picture-taking hobby, but the dish itself just isn’t that pretty. But the recipe is both yummy and easy, so in the end, that’s what matters … right?
Dijon Pork Chops with Mushrooms
4 boneless pork chops
8 ounces mushrooms, sliced
4 tablespoons (1/4 cup butter)
3-4 tablespoons dijon mustard
3/4 cup heavy cream
Salt and pepper to taste
Melt 2 tablespoons butter in a large skillet over medium heat. Add the mushrooms and saute. Remove the mushrooms from the skillet and set aside.
Season the pork chops with salt and pepper. Melt the remaining butter in the skillet and sear the pork chops on both sides. Remove from the skillet.
Decrease the heat to medium-low. Pour in the cream and the mustard and whisk together to combine. Return the mushrooms and pork chops to the pan and simmer until the pork is cooked through and the sauce is slightly thickened.
Serve over egg noodles or rice to sop up the additional yummy sauce.