Let me introduce you to my pandemic baby, Pepper. He is a parakeet and, although I don’t know his exact age, I can tell he is very young. You can tell because the wavy bars on his head go all the way down to his nares, aka nostrils. Babies have those bars on their head as a form of camouflage. They loose that as they get older.
Pepper has adapted to living with the flock very well but he is still absolutely terrified of me. I have never had a bird adapt so quickly to the other birds in the flock yet be terrified of me. Usually, I am considered a part of the flock by the time the new guy moves in with the other birds and they are okay with me be cause the other birds are okay with me. Honestly, I am at a loss how to make friends with him.
However, I will keep trying. I am sure we will reach our happy place together eventually.
French Onion Pork Chop Skillet
Adapted From Cook At Home Mom
8 oz pork chop
1 1/2 TBS olive oil
1 clove garlic, minced
1/2 medium white onion, sliced
3/4 tsp Balsamic vinegar
6 TBS chicken stock
2 TBS coconut cream
Pork Chop Seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes
1/8 tsp oregano
1/8 tsp thyme
In a small bowl, combine all the ingredients for the pork chop seasoning Pat both sides of the pork dry. Season both sides of the pork chop well.
In a frying pan, over medium- high heat, add the oil. When hot, add the pork chops. Don’t move them in the pan. Allow them to sear for three minutes per side, turning them once. Set them aside on a plate.
In the same pan, add the onions and reduce the heat to low. Cook the onions for 20-25 minutes, stirring occasionally, until softened completely and starting to brown.
Whisk the coconut cream and broth into the onions and return the seared chops to the pan. Bring to a simmer and cook everything together for 5-6 minutes or until cooked through. The exact time will depend on how thick the chops are. Serve the chops with some of the onions and sauce.