Vacation Update and Great Baked Pork Chops

Fun Vacation to Turks and Caicos
Sorry it's been a while but we had the 4 day power outage and then went on a fabulous vacation to Turks and Caicos. We stayed at a Beaches resort which I would highly recommend if you have a family. This particular resort had 6 pools, 9 restaurants, 38 X-Boxes and more. The pools were all different so it was fun to experience the variety throughout the day. The kid pool was right alongside a cute little diner that they could run into for a quick hot dog or milk shake. Each pool also had a swim up bar and my kids made great use of them for their special Shirley Temple drinks. They are also building a whole new section there that will feauture a huge water park.

My favorite parts of the vacation:
1. snorkeling with the kids (Paker wants to learn to scuba when he turns 10 now)
2. watching my son defeat my husband an the half-life-sized chess game
3. the restaurant variety - kids were able to try sushi and the japanese steak house knowing they could get a hot dog later as needed.
4. the safe environment for families which allowed the kids a little freedom. Being able to walk into the poolside diner to get your own hot dog is a big deal when you're small.


Yummy Baked Pork Chop Recipe
I saw some great looking pork chops at the store but had no time to crock pot them so I found a simple baked pork chop recipe. I revised it since I didn't have a couple ingredients* and this is the resulting simple, delicous baked pork chop recipe.

Pork Chops with Mustard Sauce Ingredients:
4 pork chops about 1/2 inch thick (mine were huge - more than 8 oz. each)
2 T. Grillmaster steak seasoning (or comparable amounts of ground pepper and salt)
1/2 can chicken broth
1/2 can skim milk (or half and half)
2 T. butter (not needed if you use half and half)
2 T. dijon mustard

Instructions:
Rub the seasoning onto both sides of the chops. Use non-stick frying pan or coat a regular pan first with cooking spray (we like Pam!). Cook chops on medium-high heat until browned (about 4-5 minutes each side). Remove chops and keep warm. Add broth, mustard, milk and butter to skillet. Put chops back in and simmer about 10 minutes or until sauce thickens a bit. Flip the chops once or twice during that time.

*no idea what the actual conversion should be for this but I didn't have half and half so I used my skim milk and then added the butter.