When I pulled two thick pork chops out of the freezer, this morning, I didn’t have much of a plan, but I did kinda figure they would go on the grill.  I still have BBQ sauce as well as a bazillion different things to marinade with.

When I got home from work and opened the fridge, I knew something else was going to become of them – and it was going to involve mushrooms!

I had lots of mushrooms in the ol’ vegetable bin, and mushrooms don’t usually like to stick around that long.  Those nice, thick pork chops were about to get sliced in half, pounded, floured, and sauteed – with a big ol’ sliced leek, white wine, a splash of chicken broth, and a pinch of French herbs.

It was a good call, if I do say so m’self!  And… it was a lot quicker than firing up the grill!

Lumpy, unpeeled mashed potatoes and steamed broccoli finished the plate.

And since it’s hot and muggy outside, we’ll have ice cream for dessert later on.

And we’re going to have guests starting tomorrow!

Oh boy!