Travel League, Doctor's,

Would you believe back at the Red Lobster once more only for lunch with the travel league today. I was a bit surprised to see the same waitress we had on Tuesday evening. Matt and I both had Seafood Stuffed Mushrooms - very hot and very cheesy (bit like that pizza soup yesterday). Also had a side Caesar salad, Matt didn't want one. I had decided not to bowl with the group but just Matt and I on our own as he is pretty slow and I have my leg problems and can only manage 2 games. I actually bowled pretty well today, Matt didn't bowl too badly either. Funnily enough my legs were not giving me nearly the bother they usually do. Hmmm!! We left early and went to pick up my few extra groceries and some booze, run out of Fizz, that's serious.

Came home and neither of us were very hungry, I had eaten a donut at the bowling alley and Matt had eaten 2 although he said he didn't want one!! So we just had some asparagus soup, home made of course. Having bought some more inexpensive shrimp, I want to see if I can find a copy cat Dragon Shrimp online. It really is a good dish.

I wasn't sure we would make lunch today as Matt had to go to the doctor this morning because a waxed ear which he couldn't shift. As it turned out, nor could the nurse, so we need to work on it I guess. Tickled me, the Cannabis Clinic I was originally sent to, not by current doctor, is just across the road from the doctor's offices but, whilst waiting, I was reading notices and they refer people to an entirely different clinic.

Another pretty simple recipe which I liked the look of.

Juicy Pan-Seared Pork Chops with Citrus Dressing

4 ½-inch-thick bone-in pork chops (about 2 pounds), patted dry with paper towels
Kosher salt, freshly ground pepper
1 tsp sugar, divided
2 Tbs plus ¼ cup olive oil
1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice
1 garlic clove, finely grated
1 Tbs Dijon mustard
1 tsp dried oregano
¼ tsp ground cumin
½ bunch cilantro leaves with tender stems, chopped

1. Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.

2. Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).

3. Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.

4. Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.

Servings: 4

Source: Bon Appétit

Have a great day