It’s common for people to lament the fact the younger generation will never make something of themselves.  Every generation does it.  They don’t work hard, they feel entitled etc.  But then something happens and you can’t deny they are a force to be reckoned with.

When I was in high school the district was doing the usual layoffs but just using the seniority system rather than getting rid of teachers that weren’t good.  The students including me were not pleased.  There was a public meeting where students gave impassioned arguments saying we wanted teachers that would give us a good education. One of the maths teachers had to be constantly corrected by the students and she would get all flustered and it would get worse.  She had seniority so she would stay.  Hence the displeasure of those of us who were heading to university.  We didn’t get very far but we showed the higher ups that we should have a say in decisions that would affect our future.

We’re seeing the power of students now for a much more serious reason.  This country is plagued with school shootings but nothing has been done about it.  Well the ground swell that is happening now is completely down to the students.  Rightfully so they say enough is enough.  They are using their voices for change.  On the 14th of March there will be walk outs across the country and I’m proud to say my kids are going to be part of it.  I really hope change will happen.  It shouldn’t be a dangerous thing to send your kids to school.

Here is to positive changes with the students leading the way!

And now onto the cooking portion of this programme.

I came across a recipe for pork chops with a creamy garlic herb sauce by What’s In The Pan that looked good.  I hope you enjoy my version.  🙂

We had 4 boneless pork ribs to use so I didn’t bother buying extra pork chops.  I prepped the pork first so it could be finished off in the oven.  Mix a 1/4 cup of flour, a teaspoon of dried oregano, 1/2 a teaspoon of sea salt and 1/2 a teaspoon of ground pepper on a dish.

Season the pork with sea salt and pepper then dredge them in the flour mixture.  Heat a couple of tablespoons of olive oil in a large skillet.  Brown all sides of the pork until they are nice and golden brown.  Finish them in the oven at 350F/175C.  I’ve no picture of this step as the one I took came out really blurry.  No idea why I only took one!  While the pork is cooking prep the rest of the ingredients.

Slice 4-5 mushrooms and chop 5-7 cloves of garlic.  Add two tablespoons of butter to the skillet and add the mushrooms and garlic.  As the mushrooms begin to cook add another tablespoon or so of butter.  Also add small handfuls of fresh thyme and rosemary.

Take about a tablespoon or so of the flour mixture and add it to the skillet.  To this add a heaping spoonful of brown mustard.  Stir well and cook for a couple of minutes to cook the flour.  To create the sauce add 1/2 cup/4oz of dry white wine, 1/2 cup/4oz of chicken sauce and 1/4 cup/2oz of lemon juice.  Bring to a simmer to reduce down by a third.

Once the pork is nearly cooked along with pasta add 1/2 cup/4oz of heavy cream.  Heat through and toss in the pasta.

Serve with a bit of parsley.  I have to say one of my weaknesses is a cream sauce with lots of garlic.  I could eat that all day!