What’s Happening Today – October 12, 2021
Today on DelmarvaLife –
Donya Douglas-Bradshaw, a Salisbury native, is the project manager for NASA’s first mission to study Trojan asteroids near Jupiter. She is overseeing the final preparations for Lucy’s launch on . We learn more about her journey from Salisbury to space.
We meet the team at Delmarva Christmas Lights to see how they can get all your holiday lights up and ready to go.
Consistent, quality healthcare is what you get when you work with a network of healthcare providers. We talk with two of them from TidalHealth to find out why.
Benchmark Physical Therapy is expanding with a new location in Seaford. We talk with some of the PTs about what sets Benchmark apart from others.
Southern Delaware Therapeutic Riding is inviting Delmarva residents back to the barn. After the pandemic forced cancellation in 2020, the annual Barn Dance is happening Saturday, October 16th. We learn more about the fundraising event and about how SDTR serves both children and adults.
We learn about The Instrument Barn program that is designed to give any disadvantaged child in Wicomico County a free band instrument.
From the Mr. Food Test Kitchen:
Southwestern Pork Chops
You know those dishes that explode with flavor with every bite? Well, this dish is one of them! These Southwestern Pork Chops are a fave among the Mr. Food crowd because there’s no mess and tons for good flavor. The best part? This meal is as budget-friendly as it gets. Cheesy, zesty, and oh-so-tender, our Southwestern Pork Chops are a skillet-friendly way to enjoy dinnertime.
What You’ll Need
- 4 (1/2-inch-thick) boneless pork chops
- Salt for sprinkling
- Black pepper for sprinkling
- 1/2 cup bread crumbs
- 2 tablespoons milk
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 (15-1/4-ounce) cans whole kernel corn with red and green peppers, drained
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Mexican cheese blend
- 1 tablespoon lime juice
What to Do
- Place pork chops between two sheets of plastic wrap or plastic storage bags and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow dish. Dip chops in milk, and dredge in bread crumbs, patting on the breading until both sides are breaded evenly.
- In a large skillet over medium heat, heat 1 tablespoon oil until hot. Cook pork chops, in batches, 3 to 4 minutes per side or until golden brown. Remove from skillet to a plate.
- In the same skillet over medium heat, heat remaining 1 tablespoon oil until hot. Add garlic and onion, stirring constantly until tender. Stir in corn and cilantro. Cook 3 to 4 minutes or until heated through.
- Place pork chops on top of corn, and sprinkle with cheese. Cover and cook over medium heat 5 minutes or until cheese is melted. Drizzle with lime juice and serve.
Mr. Food Test Kitchen Tip!
- We bet you’re gonna want to try our Italian version of these tender pork chops, too! Just substitute 6-cheese Italian blend for the Mexican, Italian-seasoned bread crumbs for the plain, fresh parsley for the cilantro, and lemon juice for the lime juice. Perfecto!
- Don’t forget to check out how to make all of your favorite pork recipes in our free eCookbook, Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More.
- If you enjoyed this easy pork chop recipe, then we know you’ll love our recipes for King Ranch Casserole and Southwestern Chowder.