Today on DelmarvaLife –
Feeling a little blue as the temperatures get colder and the days get shorter? There’s a term for that: “Seasonal Affective Disorder.” But this year, that blue might feel a little darker thanks to the COVID-19 Pandemic. We talk with Behavioral Health Psychiatrist at TidalHealth Peninsula Regional, Dr. Ovais Khalid about some of the signs you need to look out for.
It’s No Shave November and we know that so many scruffy smiles will benefit a great cause. We talk with Fruitland Police Chief, Brian Swafford, about how they’re getting involved in the effort.
Preservation project…complete! Back in April, we first learned about the restoration project of the Edmondson House in East New Market. We got word this week that it is finished and fabulous! We talk with Jack Saum about the purpose of the house and why the restoration project was needed.
Mom, Dad – are you sick of picking up those Halloween leftover candy wrappers from the kids? Well, good news, there’s a place to get rid of them (that isn’t your trashcan!) We talk with Gail Bruce, Director of the Laurel Public Library about “Trick or Treat Trash.”
In these days of division, it’s nice to hear stories of collaboration. Delmarva Public Media is just that. Thanks to a new partnership between Salisbury University and The University of Maryland Eastern Shore, three local radio stations will now be able to share resources and reach even more listeners across the Peninsula. Katie learns more about the effort.
Marmalade Dijon Pork Chops are the perfect combination of sweet and tangy, guaranteed to get your taste buds tingling. Check out the recipe below:
What You’ll Need
- 1 (12-ounce) jar orange marmalade
- 1/4 cup orange juice
- 3 tablespoons Dijon-style mustard
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pork loin chops (1 to 2 pounds total)
- 2 tablespoons vegetable oil
What to Do
- In a medium bowl, combine marmalade, orange juice, and mustard; mix well and set aside.
- In a shallow dish, combine flour, salt, and pepper; mix well. Coat pork chops with seasoned flour.
- In a large deep skillet over medium-high heat, heat oil. Add pork chops and brown 3 to 4 minutes per side. Reduce heat to low, then pour marmalade sauce over top, cover, and simmer 5 minutes. Uncover and simmer an additional 5 to 7 minutes, or until sauce is thickened and pork chops are no longer pink. Serve with sauce spooned over chops.
Notes
Mix up that box of wild rice you’ve got in your pantry for a super-satisfying side dish. And why not start out your meal with a steamin’ bowl of our Creamy Toamto Soup!
