This Week...

What we ate this week...
Pork Chops with Gorgonzola and Pears (yummy and fast!!)--recipe below
Thai takeout
Turkey Chili Mac and Corn Muffins (the kids made this dinner)
Sweet and Sour Beef (crockpot meal)
Hot Ham and Cheese Sandwiches
Grilled Salmon
Pasta with Tomato Sauce

Whole Wheat French Toast

Lots of Salad and fresh veggies and fruit

What we read this week...
The baby...Hey! Wake Up! Winnie the Pooh Collection (ok, he ate these books)
The 2 -year-old...Monster Muffins, Elmo's Counting Game, What Bounces?
The 9-year-old...Babysitter's Club, Nickeloden Magazine
The Mom...A Simple Plan by Scott Smith (this was great!) and Parenting and People Magazines

Pork Chops with Gorgonzola and Pears
Source: Better Homes and Gardens, July 2006
Prep: 10 minutesCook: 20 minutes

Ingredients
4 pork rib chops, cut 3/4 to 1 inch thick
Sea salt, kosher salt, or salt
2 Tbsp. olive oil
2 medium ripe pears, peeled, cored; each pear cut into 8 wedges
2 Tbsp. butter
1/4 cup dry white wine or apple juice
1/4 cup whipping cream
8 oz. creamy Gorgonzola or blue cheese, cut up
Freshly ground black pepper
Additional Gorgonzola cheese, cut into chunks (optional)

Directions
1. Sprinkle pork chops with salt. In a 12-inch skillet cook pork chops in hot oil over medium heat for 5 minutes. Turn chops and cook 5 minutes more or until browned and juices run clear (160 degrees F). Transfer chops to a serving platter. Drain fat from skillet.
2. In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter.
3. For sauce, add wine and cream to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 1 to 2 minutes until slightly thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Serve with pork and pears. Sprinkle with pepper; serve with additional cheese. Makes 4 servings.