Moving on

Views The election is finally over, but some people are still in denial that Mr. Pres. Donald Trump won the election--fair and square. Mrs. Hillary Clinton conceded her defeat with courage and grace; I really hope that the people should give Pres. Trump a chance to prove his worth. I hope that we can all unite for the good of our country, and help our newly elected president to make America great again.

Moving on, I would like to thank and honor all the veterans for their service to our country. Their sacrifices should never be forgotten--we are able to speak freely, vote freely, and walk freely because of them.  
To honor my veteran of a husband, I made him a simple but delicious fried pork chops for dinner. It is very easy to make, and I think anybody can add this for their dinner repertoire. 


6 Pork Chops (Bone-in or out--your choice)
2 Tbsps. Garlic Pepper
2 Tbsps. Ground Red Pepper
1 Tbsp. Dried Mixed Herb (Rosemary, Parsley, etc)
1 Tbsp. Cavender's Seasoning
1/4 cup butter
Vegetable Oil


1. Tear foil into a large rectangular shape to season the chops.
2. Mix all the ingredients except the butter and the oil into a bowl.
3. Rub the dry mixture onto the chops, turn; repeat until all the mixture is gone.
4. Let sit for at least 15 minutes (or whenever you want. Refrigerate the pork if you plan to      leave it longer.)
5. Spray the large frying pan with a nonstick spray.
6. Turn on medium-heat for 1 minute.
7. Pour enough vegetable oil to cover the pan but not too much.
8. Fry to chops at a time--turning after five-minutes.
9. Cook until the temperature reaches at 145*.
10. Place on top of a paper towel, let rest undisturbed for 10 minutes.

*Note: Always check the meat's doneness using the meat thermometer. If you opt-in to using a bone-in chop, check the doneness at the thickest part of the meat--making sure the tip of thermometer does not touch the bone. 

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