Anne McAlpine: February 18, 2021

These pork chop and chicken recipes are both from the local Zehrs Cooking School that I attended previous to COVID. Although I usually prefer chicken, I did really enjoy the marsala mushroom pork chops. Chef Aaron used white mushrooms as the recipe didn’t specify. The chicken pizzaiola and the pork chops were both served over rice.

In order to maintain my sanity during this stay-at-home order I plan and prepare dinner for my son’s family once a week. Both Jane and Jason are working away from home and they appreciate having dinner prepared for them each Wednesday. I recently made sundried tomato and mushroom meatloaf using ground beef. You could also use ground pork. If you don’t have balsamic vinegar on hand just use whatever kind you have available. I made scalloped potatoes, baked beans, and lemon pie to go with it.

This content is for Online-Subscribers only.
Log In Subscribe