I love to bless my Paul with nourishing, home-cooked food whenever I can budget time to spare our budget’s strain with economical yet tasty and healthy food. However, I am gluten intolerant, and Paul grew up eating more pork than I did. So, I have had to exercise creativity in how I cook for us in ways that will please us both, stomach wise. Thus, my recipe for Porkini was born.

Today, I would like to share it with you. And hopefully I will do so in a pleasant manner…since I am personally driven batty by food blog articles that tell us about the writer’s family history five generations back and a dozen of their favorite cooking hacks before they get to the actual recipe!

How to Make Porkini

Step 1: In a 9×13 pan, lay out 4 center cut pork chops OR 6-8 thinly slicked pork chops. You may choose to add sliced mushrooms around the chops. Marinate for 20 min or more in light Italian dressing while you prep next steps.

Step 2: Slice two medium zucchinis in this way. First, trim off both ends of each zucchini, then cut each in half horizontally. Then, cut each half zucchini in half again, vertically, to form flat sides. Then, carefully slice into thin strips as pictured.

Step 3: Toss slices of zucchini with one or two tablespoons of olive oil and your favorite dried herbs. Set aside.

Step 4: Shred/grate one 8 ounce block of mozzarella cheese. (Preshredded can be used, but the melting effect will not be as epic.)

Step 5: Lay half of zucchini slices over the pork in a single layer, as pictured. Then, sprinkle half of the cheese over this.

Step 6: Repeat again with another single layer of zucchini strips and then rest of cheese. Bake in preheated oven until all is cooked through. I recommend baking at 400⁰F for about 22-23 minutes, or until meat thermometer reads 145⁰ for the pork. Zucchini should be tender but not mushy, and meat should be moist from dressing and zuchinni moisture.

Enjoy!

In a few days, we’ll celebrate another Mother’s Day. Those of us who have mothers still living may send our mother a card, call her on the phone, invite her for a meal, or otherwise show our appreciation. Those of us who have a mother who’s already passed on may spend time remembering our mother’s traits or actions. Mothers among us in houses of worship or our neighborhoods may receive a day off from cooking or a sweet bunch of flowers.

Yet, there are women nearby each of us who will be struggling this Sunday, just as they do on other days — missing their children. In thinking specifically about women who have lost a baby via miscarriage, from the earliest weeks and on through a pregnancy, I was inspired to write the following poem two days ago. Heaven knows their pain and holds their hearts, just as it holds their children. It is bittersweet but still a blessing to know that Heaven understands.

Mothers Too

She is a mother too.

She held life in her womb

And passed it out with blood,

Though blood came much too soon.

And with it, hopes and dreams

Slipped to the depths of seas.

Yet, feeling still, and faintly,

At times her raw heart seized.

Some people saw her loss

And rushed to brush it off

While others never knew

What her grief, silenced, cost.

But Heaven held her close

And felt her sorrow most.