What’s Happening Today – October 14, 2020
Today on DelmarvaLife –
A concept created during the Vietnam War, “Stand Down” was a safe retreat for units, returning from combat. Troops could take care of personal hygiene, eat warm meals, clean uniforms, receive medical care, and find camaraderie in a safe location. We talk with Organizer of The Eastern Shore Stand Down, David Wharton, about what to expect.
In this weeks, “Wellness Wednesday”, we explore the programs The Worcester County Health Department have available, geared towards helping folks make healthy decisions in the kitchen and during exercise.
Capstone Homes prides itself on building homes that are customer centered. That means you’re the one making the decision. Lisa sits down with Owner, Jake Booth, to find out how to get the home of your dreams.
A child swinging on a swing set. Up, up, up you go to where you feel like you can touch the sky. That concept gets taken to a whole new level in Author, Lisa Graff’s, new novel, “Up In The Sky So Blue.” We find out what inspired this heartfelt novel. To order on Amazon, click here.
It’s no trick that Halloween is going to look quite different this year. But there still will be plenty of treats – starting with The Roxana Volunteer Fire Company’s “Trunk or Treat.” We talk with Managing Partner of A&A Companies, Mindy Allen Townsend, about this safe, socially distanced event.
What do the Los Angeles Dodgers and Provident State Bank have in common? 102-5 WBOC’s Corey Phoebus finds out.
We amp up the “a-peel” to regular pork chops with our recipe for Orchard Pork Chops. This dish is so mouth-watering you’ll want it all fall long. Check out the recipe below:
What You’ll Need
- 1 1/2 cups apple juice or apple cider
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 4 bone-in center cut pork chops (6 to 8 ounces each)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 apple, chopped
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
What to Do
- In a 9- x 13-inch baking dish, combine apple juice, vinegar, and garlic; mix well. Add pork chops, cover, and refrigerate about 2 hours, turning occasionally. Remove chops from marinade, reserving marinade, and sprinkle evenly with 1/2 teaspoon salt and the pepper.
- In a large skillet over medium heat, heat oil until hot. Add chops and cook 6 to 8 minutes per side, or until no longer pink in center.
- Meanwhile, in a medium skillet over medium-high heat, melt butter; saute apples 5 minutes, or until tender. Place 1/4 cup marinade in a small bowl, whisk in flour, cinnamon and remaining 1/4 teaspoon salt. Add remaining marinade to apples and bring to a boil. Add flour mixture to apple mixture and heat 2 to 3 minutes, or until thickened. Serve over pork chops.