#MEwx Warm, fog burning off and Baked Cranberry Pork Chops

Good Morning Augusta

This morning we have cloudy skies  , then clearing. The dense fog is slowly burning off with visibility one quarter mile or less at times. Highs will be in the mid 70s.Winds are  South 10 to 15 mph gusting to 30 mph.

Tonight we'll have  partly cloudy conditions during evening hours, becoming mostly cloudy. Lows in the upper 50s with south winds 10 to 15 mph.

The readings from my weather instruments are:

Our outdoor temperature is 59°F, the humidity is 99% and the Dew Point is 58.5°F.

The wind direction is Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.09, the Absolute pressure is 29.89 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 kilometers  with thick fog out there.

The UV rating is  0 out of 16, The moon is 76.7% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:09 am↑ 81° East, Sunset is 7:03 pm↑ 279° West, Moonrise is 9:42 pm↑ 69° East, Moonset is 11:17 am↑ 289° West and we'll have 12 hours 54  minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

It's getting to be "Fall" folks. Get that can of cranberries you didn't use last Xmas out of the back of the pantry (Yes, those things last forever) and make this:

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