The Instrument Barn
By Lisa Bryant

Today on DelmarvaLife –

Donya Douglas-Bradshaw

Donya Douglas-Bradshaw

Lucy Project Manager

Credit: NASA/Goddard/Rebecca Roth

Donya Douglas-Bradshaw, a Salisbury native, is the project manager for NASA’s first mission to study Trojan asteroids near Jupiter. She is overseeing the final preparations for Lucy’s launch on . We learn more about her journey from Salisbury to space.

DMV Christmas Lights

We meet the team at Delmarva Christmas Lights to see how they can get all your holiday lights up and ready to go.

TidalHealth

Consistent, quality healthcare is what you get when you work with a network of healthcare providers. We talk with two of them from TidalHealth to find out why.

Benchmark Physical Therapy

Benchmark Physical Therapy is expanding with a new location in Seaford. We talk with some of the PTs about what sets Benchmark apart from others.

SDTR

Southern Delaware Therapeutic Riding is inviting Delmarva residents back to the barn. After the pandemic forced cancellation in 2020, the annual Barn Dance is happening Saturday, October 16th. We learn more about the fundraising event and about how SDTR serves both children and adults.

The Instrument Barn

We learn about The Instrument Barn program that is designed to give any disadvantaged child in Wicomico County a free band instrument.

 

From the Mr. Food Test Kitchen:

Southwest Pork Chops

Southwestern Pork Chops

You know those dishes that explode with flavor with every bite? Well, this dish is one of them! These Southwestern Pork Chops are a fave among the Mr. Food crowd because there’s no mess and tons for good flavor. The best part? This meal is as budget-friendly as it gets. Cheesy, zesty, and oh-so-tender, our Southwestern Pork Chops are a skillet-friendly way to enjoy dinnertime.

What You’ll Need

  • 4 (1/2-inch-thick) boneless pork chops
  • Salt for sprinkling
  • Black pepper for sprinkling
  • 1/2 cup bread crumbs
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 (15-1/4-ounce) cans whole kernel corn with red and green peppers, drained
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded Mexican cheese blend
  • 1 tablespoon lime juice

What to Do

  1. Place pork chops between two sheets of plastic wrap or plastic storage bags and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow dish. Dip chops in milk, and dredge in bread crumbs, patting on the breading until both sides are breaded evenly.
  2. In a large skillet over medium heat, heat 1 tablespoon oil until hot. Cook pork chops, in batches, 3 to 4 minutes per side or until golden brown. Remove from skillet to a plate.
  3. In the same skillet over medium heat, heat remaining 1 tablespoon oil until hot. Add garlic and onion, stirring constantly until tender. Stir in corn and cilantro. Cook 3 to 4 minutes or until heated through.
  4. Place pork chops on top of corn, and sprinkle with cheese. Cover and cook over medium heat 5 minutes or until cheese is melted. Drizzle with lime juice and serve.

Mr. Food Test Kitchen Tip!