You see, we've started walking for about an hour three times a week. This was one of those days. It's not a long loop, but with my glorious foot issues, I had to stop twice on this trip. In fact, I think I've had to stop at least twice every time we've done that loop. It sucks.
You know what else sucks? Being stuck behind someone who is BLATANTLY texting while driving. I mean to the point of swerving seriously on the shoulder, slowing down and hitting the brakes, then gunning it a taking off for a good quarter. Lather. Rinse. Repeat.
This was THE WORST texting while driving I've ever seen on the way home. Both hands on the phone, not even looking at the road, worst driving. AND this person was in the left hand lane, to boot. Because she has a hybrid car. *sigh* I really do wish they'd repeal that law. It's pointless now. Anyway...that's a whole other rant.
This was the second case of horrid texting while driving we saw this week. We were able to get around one fairly easily. However, I did notice that a guy in a pick up was chewing her a new one. There's vigilante type driving that chastises those caught red handed. We all have a horrible enough commute on that road as it is, but to text while drive and probably cause an accident. This week, there were only 3 on the way home. There's almost always one a day and they're usually contributed to someone not paying attention (ergo texting or on the phone) while driving.
IT CAN WAIT! Seriously. It's not worth the damage it causes to the innocent victims of those not paying attention causing accidents.
*puts soapbox away*
Heat a large skillet over medium-high heat. Add margarine and swirl until melted. Add mushrooms and 1 tablespoons thyme. Cook 4 to 5 minutes or until the mushrooms are brown and juices have released. Remove from heat and keep warm.
Trim each pork chop of additional fat. Dredge in egg substitute and then in cracker meal. Return the pan to heat and add 3 tablespoons canola oil, swirling to coat. Cook the pork chops 5 to 7 minutes on each side, depending on thickness, until barely pink in the center. Remove from heat and keep warm.
Return the pan to heat. Add wine and mushrooms, scraping the pan to remove any browned bits. Add the mustard and remaining thyme. Stir until combined. Remove from heat and add the cream, stirring until thickened. Salt and pepper to taste. Serve the pork topped with the mushroom thyme cream sauce.
Pork with Mushroom Thyme Pan Sauce
- 3 cups cremini mushrooms, sliced
- 1 tablespoon margarine
- 1 pound pork chops
- 1/2 cup egg substitute
- 1 cup cracker crumbs
- 3 tablespoons canola oil
- 2 tablespoons fresh thyme, chopped, divided
- 1/4 cup dry white wine
- 2 tablespoons Dijon mustard
- 1/2 cup fat free half and half
- salt and pepper to taste
- Heat a large skillet over medium-high heat. Add margarine and swirl until melted. Add mushrooms and 1 tablespoons thyme. Cook 4 to 5 minutes or until the mushrooms are brown and juices have released. Remove from heat and keep warm.
- Trim each pork chop of additional fat. Dredge in egg substitute and then in cracker meal.
- Return the pan to heat and add 3 tablespoons canola oil, swirling to coat. Cook the pork chops 5 to 7 minutes on each side, depending on thickness, until barely pink in the center. Remove from heat and keep warm.
- Return the pan to heat. Add wine and mushrooms, scraping the pan to remove any browned bits. Add the mustard and remaining thyme. Stir until combined. Remove from heat and add the cream, stirring until thickened. Salt and pepper to taste.
- Serve the pork topped with the mushroom thyme cream sauce.
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