#MEwx Clouds, rain and Baked Cranberry Pork Chops

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you here.

This morning it’s cloudy with scattered showers and highs in the upper 50s. We’ll have light and variable winds, becoming south around 10 mph this afternoon.

Tonight we’ll have mostly cloudy skies with a chance of showers. Lows in the mid 50s. Southwest winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 48.9°F, the humidity is 99% and the Dew Point is 48.1°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH. 

The Relative pressure is 30.03, the Absolute pressure is 29.83 and steady with a weather graphic indicating clouds.

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies to 200 ft / 60 m.

The UV rating is 0 out of 16, Sunrise is 6:36 AM Sunset is 6:20 PM, Moonrise is 9:54 AM, moonset is 8:24 PM and  the moon phase is waxing crescent.

Augusta’s RAW METAR readings are:

METAR KAUG 011053Z AUTO 15004KT 5SM BR OVC002 09/09 A3011 RMK AO2 RAE22 SLP199 P0000 T00940094

We received 0.13 inches of  rain here over the past 24 hours.

How about using Cranberries with Pork Chops for dinner?

BAKED CRANBERRY PORK CHOPS

Serves  4

4 pork chops (1 ½ pounds)

1 tsp onion powder

1 can (16 oz) jellied cranberry sauce (or you can make your own with Splenda and a bag of cranberries)

2 tbsp light brown sugar

3 tbsp water

1 tsp ginger

1/16 tsp nutmeg

2 cups fresh carrots, cut in julienne strips

1 tsp parsley flakes

1.                  Sprinkle chops on both sides with onion powder; set aside.

2.                  In a medium-size saucepan, heat cranberry sauce, brown sugar, 2 tbsp water, ginger and nutmeg until cranberry sauce is melted, about 2 minutes.

3.                   Place carrots in a 2 ½-quart casserole; arrange pork chops over carrots.

4.                  Spoon cranberry sauce mixture evenly over pork chops.

5.                  Cover and bake in preheated 375 degree oven until pork is thoroughly cooked, about 45 minutes.

6.                  Remove chops to a serving plate; scatter carrots over chops.

7.                  Pour sauce remaining in casserole into a medium-size saucepan.

8.                  Combine cornstarch with remaining 1 tbsp water; stir into saucepan and cook, stirring, until sauce is clear and thickened, about 2 minutes.

9.                  Spoon over pork chops; sprinkle with parsley flakes.

Exchanges:  meat 1; vegetable ½ ; fruit ½

Calories:  214; fat:  9 gm; saturated fat:  6 gm; cholesterol:  73 mg; sodium:  55 mg; carbohydrate: 0; fiber:  9 gm; protein:  0 gm