Author: JourneyWoman Staff

  • Closing Panel at JourneyWoman Virtual Summit Explores the Growing Global Movement of Women in Travel

    Closing Panel at JourneyWoman Virtual Summit Explores the Growing Global Movement of Women in Travel

    Featured image: Women in Travel CIC Founder Alessandra Lotufo Alonso advocating for greater inclusion at the September 2026 IWTTF event in Amsterdam / Photo by Carolyn Ray 

    What does the future hold? 

    Women’s travel doesn’t look the same everywhere, and it never has. To close our virtual summit, we’re widening the lens beyond the Western world to consider what’s really happening for women around the globe. From the rise of Muslim women’s travel to new demand across the Middle East, Africa, and Asia, our closing panel brings together perspectives that rarely share a stage. Expect a candid look at the barriers, the breakthroughs, and the women who are already redefining what travel looks like on their own terms.

    Tickets on sale now – click here

    women's travel revolution panel

    Speaker Biographies: A Global Movement of Women

    Moderator: Caroline Tinsley, Head of Partnerships, Canada – Intrepid Travel

    caroline tinsley Intrepid Headshot

    Caroline Tinsley, Intrepid Canada 

    About Caroline

    As Head of Partnerships for Intrepid Travel in Canada, Caroline she leads strategic partnerships and industry collaborations to drive growth and strengthen the company’s presence in the market. With a background in global partnerships and responsible tourism, Caroline brings an international perspective to the travel industry and understands the importance of creating meaningful connections across cultures and communities. As a woman in travel leadership, she is passionate about the role women play in shaping the future of tourism, fostering collaboration, and creating opportunities for more inclusive and impactful travel experiences worldwide.

     

    Panelist: Alessandra LoTufo Alonso, Executive Director, Women in Travel CIC

    Alessandra LoTufo

    Alessandra Lotufo Alonso

    About Alessandra

    Alessandra is passionate about empowering women to thrive in travel, tourism, and hospitality. As founder of Women in Travel CIC, an award-winning social enterprise, she has spent the past two decades connecting underserved and underrepresented women to meaningful work, entrepreneurship, and opportunity. In 2020, WIT CIC launched the first International Women in Travel & Tourism Forum in Iceland, where the country’s First Lady delivered the keynote which is now in its 7th year and expanding globally. In 2021, WIT CIC launched the first Male Allyship Network in Travel and Tourism and in 2023 we launched the Tour Guiding Academy to elevate women’s voices and showcase destinations through a diverse, multicultural lense. She is the recipient of multiple awards as founder and social entrepreneur, recognised as a trailblazer, disruptor, and one of “nine women transforming travel” (Matador Network; her most recent accolade is winning the TTG’s Diversity Trailblazer 2025. Alessandra has spent 30 years in the sector – initially in strategy and consulting with organisations like the World Travel & Tourism Council and KPMG – and the past 20 years championing gender equity and the broader inclusion through work with Shine and now Women in Travel CIC.  Learn more about Women in Travel CIC here. 

    “Women travellers are truly revolutionising the sector and none more so than women over 50! Affluent, educated, adventurous, we are reclaiming our time and focussing our energy on what gives us meaning and joy, first of all exploring the world. That is why this Summit matters: you will gain access to the tools, the inspiration and the sisterhood that can power your travel no matter who or where you are.” — Alessandra LoTufo Alonso

    Panelist: Sadia Ramzan, Founder and Director, The Muslim Women Travel Group

    Sadia Ramzan

    Sadia Ramzan

    About Sadia 

    Sadia Ramzan is the Founder and Director of The Muslim Women Travel Group, a global community of more than 100,000 women created to help Muslim women travel safely, confidently and without compromising their faith or identity. Since founding the community in 2015, Sadia has supported more than 1,000 women to explore the world through women-only, halal-friendly group travel experiences. Her work centres on connection, representation and the belief that women should never have to choose between travelling independently and feeling safe or understood.  Learn more at the Muslim Women Travel Group here.

     

    Panelist: Vaishali Patel, Founder, Immersive India London Tour

    Vaishali Patel

    About Vaishali

    Vaishali Patel is a British-Gujarati travel entrepreneur, storyteller and author of Solo Explorers, a collection of 30 inspiring women’s stories celebrating the transformative power of solo travel. She is also the founder of the Immersive India London Tour, named the UK’s top city walking tour in The Times and The Sunday Times’ selection of seven of the best. Through food, faith, fashion and storytelling, she brings Indian culture to life while supporting women’s education. Having trained with Women in Travel CIC’s Tour Guiding Academy, Vaishali is passionate about the power of travel to build confidence, connect cultures and create new possibilities for women.

     

    “I believe there’s no age limit to adventure, curiosity or exploring the world. Travel has the power to open our minds, connect us with different cultures and remind us of what’s possible. I’m excited to be part of the JourneyWoman summit, celebrating women who are following their curiosity, embracing new experiences and making their own rules.” — Vaishali Patel

    About “The Ageless Adventuress Virtual Summit for Women Over 50: Making Our Own Rules”

    “The Ageless Adventuress: Making Our Own Rules”, on November 14–15, 2026, is JourneyWoman’s first-ever virtual travel conference, created just for women over 50, supported by our partners Intrepid Travel, TourRadar and Airalo. We’ve curated travel industry leaders, trailblazing women, and fellow JourneyWomen  This is the space we’ve always wished existed: two days dedicated entirely to why we travel, how we travel, and the incredible women doing it at every age — 50, 60, 70, 80, even 90. You’ll hear real stories, practical wisdom, and the kind of encouragement that makes you want to book the trip and go. Let’s face it: we’ve never waited for anyone’s permission and we’re not going to start now. Together with an extraordinary lineup of women from around the world, we’re redefining what it means to travel at every age.

    Tickets on sale now – click here
    Become a supporting partner

    ageless adventuress podcast banner general

    More From JourneyWoman

    The post Closing Panel at JourneyWoman Virtual Summit Explores the Growing Global Movement of Women in Travel appeared first on JourneyWoman.

    This post was originally published on this site.

  • Pentagon AI oversight office struggles to keep pace with department’s ambitions, GAO finds

    Pentagon AI oversight office struggles to keep pace with department’s ambitions, GAO finds

    The Pentagon office tapped in 2022 to oversee the military’s responsible use of artificial intelligence had filled just three of its 10 authorized positions for the mission as of February 2026, even as the department pursues a strategy to accelerate AI development, a government watchdog found.

    The Government Accountability Office discovered that 29 of 64 efforts outlined in the Defense Department’s Responsible AI Strategy and Implementation Pathway remained incomplete as of April 2026.

    According to a report published Oct. 14, the GAO also found that staffing shortages had hindered the Chief Digital and Artificial Intelligence Officer’s ability to take additional steps to implement responsible AI, which the department uses to help accelerate AI adoption.

    GAO recommended that the department address staffing needs in its Responsible AI Division, which falls under the Chief Digital and Artificial Intelligence Office, and issue a formal charter for the working council.

    “Responsible AI should be considered the same as operationally effective AI,” said Owen Daniels, associate director of analysis at Georgetown University’s Center for Security and Emerging Technology.

    Effective testing, evaluation, verification and validation practices can help the military manage risks while ensuring systems operate as intended and operators understand their strengths and limitations, Daniels said.

    Council ‘at risk of lapsing’

    The GAO found that the Responsible AI Working Council did not meet from late 2024 until August 2025.

    Chief Digital and Artificial Intelligence Officer, or CDAO, officials told the watchdog agency that other priorities, including developing guidance for generative AI and contributing to government-wide AI risk-management resources, had prevented the Responsible AI Division from organizing meetings.

    Rep. Don Bacon, R-Neb., raised a related concern about accountability during a May 2025 hearing regarding the Pentagon’s AI posture.

    “It’s my observation that the Defense Department doesn’t lack in the number of principals, but rather, it often struggles with too little clarity in who is responsible for what.”

    Officials from four DoD components told the GAO they faced implementation challenges during the hiatus that could have benefited from greater collaboration.

    Six of the 10 DoD components surveyed said sharing responsible AI resources and best practices would increase their ability to incorporate the department’s six Responsible AI tenets into their AI use cases.

    U.S. Army Maj. Steven McPherson trains on the Maven Smart System on Feb. 20, 2026. (Master Sgt. Whitney Hughes/U.S. Army)

    The council resumed meetings in August 2025, but the GAO found it still lacked a formal charter defining its responsibilities and specifying how frequently it should meet.

    “Without a charter that defines roles and responsibilities for the council … and that specifies the frequency of council meetings, the council is at risk of lapsing again,” the GAO report reads. “Such a lapse could increase the risk of DOD facing Responsible AI implementation issues that it would not have the collaborative capacity to swiftly and effectively resolve.”

    Slow staffing

    CDAO officials told the GAO they were unlikely to fill vacant positions or increase staffing while the office underwent restructuring, following its realignment to the Office of the Under Secretary of Defense for Research and Engineering.

    In response, the GAO argued that “by … taking action to ensure it has staff in place to meet those needs,” CDAO could make better progress toward its goal of accelerating AI across the department.

    Daniels said the staffing shortfall could make it more difficult to build AI literacy throughout the force.

    “Operationally, the force needs to become AI literate, as warfighters will be responsible for determining when to deploy AI-enabled systems,” he said.

    Service members need to understand AI systems’ limitations and recognize when delegating decisions to machines may be inappropriate, rather than defaulting to a machine’s judgment, Daniels said.

    “Exercising meaningful human control — or to use the department’s term, appropriate levels of human judgment — over a military AI system requires robustly understanding a system’s operating boundaries through development, rigorous testing and evaluation, and training,” he said.

    Congress’ role

    The DoD agreed with the GAO’s two recommendations to issue a charter for the Responsible AI Working Council and address the Responsible AI Division’s workforce needs, according to the watchdog.

    The GAO also urged Congress to order the department to implement earlier recommendations, including defining the responsibilities of organizations involved in AI activities and assigning responsibility and a timeline for identifying and managing the department’s AI workforce.

    In a Sept. 21 letter, Sens. Jack Reed, D-R.I., Mark Warner, D-Va., and Chris Coons, D-Del., expressed concern that the Pentagon’s AI push could be outpacing its governance efforts.

    “Recent events have given us growing concern about the extent to which agencies under your oversight have prioritized acceleration of AI capability adoption and ‘experimentation’ over effective governance,” the letter reads.

    Reed has also called for Congress to establish clearer guardrails for military AI.

    “Congress must do its job and provide balanced oversight, standards, and rules of the road,” he said.

  • Pentagon AI oversight office struggles to keep pace with department’s ambitions, GAO finds

    Pentagon AI oversight office struggles to keep pace with department’s ambitions, GAO finds

    The Pentagon office tapped in 2022 to oversee the military’s responsible use of artificial intelligence had filled just three of its 10 authorized positions for the mission as of February 2026, even as the department pursues a strategy to accelerate AI development, a government watchdog found.

    The Government Accountability Office discovered that 29 of 64 efforts outlined in the Defense Department’s Responsible AI Strategy and Implementation Pathway remained incomplete as of April 2026.

    According to a report published Oct. 14, the GAO also found that staffing shortages had hindered the Chief Digital and Artificial Intelligence Officer’s ability to take additional steps to implement responsible AI, which the department uses to help accelerate AI adoption.

    GAO recommended that the department address staffing needs in its Responsible AI Division, which falls under the Chief Digital and Artificial Intelligence Office, and issue a formal charter for the working council.

    “Responsible AI should be considered the same as operationally effective AI,” said Owen Daniels, associate director of analysis at Georgetown University’s Center for Security and Emerging Technology.

    Effective testing, evaluation, verification and validation practices can help the military manage risks while ensuring systems operate as intended and operators understand their strengths and limitations, Daniels said.

    Council ‘at risk of lapsing’

    The GAO found that the Responsible AI Working Council did not meet from late 2024 until August 2025.

    Chief Digital and Artificial Intelligence Officer, or CDAO, officials told the watchdog agency that other priorities, including developing guidance for generative AI and contributing to government-wide AI risk-management resources, had prevented the Responsible AI Division from organizing meetings.

    Rep. Don Bacon, R-Neb., raised a related concern about accountability during a May 2025 hearing regarding the Pentagon’s AI posture.

    “It’s my observation that the Defense Department doesn’t lack in the number of principals, but rather, it often struggles with too little clarity in who is responsible for what.”

    Officials from four DoD components told the GAO they faced implementation challenges during the hiatus that could have benefited from greater collaboration.

    Six of the 10 DoD components surveyed said sharing responsible AI resources and best practices would increase their ability to incorporate the department’s six Responsible AI tenets into their AI use cases.

    The council resumed meetings in August 2025, but the GAO found it still lacked a formal charter defining its responsibilities and specifying how frequently it should meet.

    “Without a charter that defines roles and responsibilities for the council … and that specifies the frequency of council meetings, the council is at risk of lapsing again,” the GAO report reads. “Such a lapse could increase the risk of DOD facing Responsible AI implementation issues that it would not have the collaborative capacity to swiftly and effectively resolve.”

    Slow staffing

    CDAO officials told the GAO they were unlikely to fill vacant positions or increase staffing while the office underwent restructuring, following its realignment to the Office of the Under Secretary of Defense for Research and Engineering.

    In response, the GAO argued that “by … taking action to ensure it has staff in place to meet those needs,” CDAO could make better progress toward its goal of accelerating AI across the department.

    Daniels said the staffing shortfall could make it more difficult to build AI literacy throughout the force.

    “Operationally, the force needs to become AI literate, as warfighters will be responsible for determining when to deploy AI-enabled systems,” he said.

    Service members need to understand AI systems’ limitations and recognize when delegating decisions to machines may be inappropriate, rather than defaulting to a machine’s judgment, Daniels said.

    “Exercising meaningful human control — or to use the department’s term, appropriate levels of human judgment — over a military AI system requires robustly understanding a system’s operating boundaries through development, rigorous testing and evaluation, and training,” he said.

    Congress’ role

    The DoD agreed with the GAO’s two recommendations to issue a charter for the Responsible AI Working Council and address the Responsible AI Division’s workforce needs, according to the watchdog.

    The GAO also urged Congress to order the department to implement earlier recommendations, including defining the responsibilities of organizations involved in AI activities and assigning responsibility and a timeline for identifying and managing the department’s AI workforce.

    In a Sept. 21 letter, Sens. Jack Reed, D-R.I., Mark Warner, D-Va., and Chris Coons, D-Del., expressed concern that the Pentagon’s AI push could be outpacing its governance efforts.

    “Recent events have given us growing concern about the extent to which agencies under your oversight have prioritized acceleration of AI capability adoption and ‘experimentation’ over effective governance,” the letter reads.

    Reed has also called for Congress to establish clearer guardrails for military AI.

    “Congress must do its job and provide balanced oversight, standards, and rules of the road,” he said.

  • Got milk? US Army refines its pasteurization power

    Got milk? US Army refines its pasteurization power

    Thirteen U.S. Army Veterinary Corps officers milked a trip to Denmark last month, completing Europe Dairy Pasteurization Audit Training in the seaport city of Kolding.

    The service said the course — which included on-site field evaluations at eight Danish dairy facilities currently approved for U.S. military procurement — aimed to ensure military members and their families overseas receive dairy that meets or exceeds U.S. standards.

    In the U.S., commercial milk must be processed according to the Food and Drug Administration’s Pasteurized Milk Ordinance. Because commercial pasteurization methods are “udderly” different across the world, the course gives officers the skills to evaluate pasteurization technology in different regions, the Army said in a Monday release. The course has been taught and revised since 2004.

    Military auditors from around the world, including Public Health Command Pacific, Area Support Group Kuwait and Public Multinational Force and Observers Egypt, trained to improve their pasteurization skills. Public Health Command Europe is unique, the service said, because it offers military inspectors the chance to see more than 65 pasteurizer setups.

    During the course, led by Chief Warrant Officer 4 Clayton Davenport, the command food safety officer for Public Health Command Europe, the Army said officers gained realistic experience assessing equipment in operation.

    “The primary training objective was to provide progressive and sequential auditor development training in pasteurizer operations that enhances understanding of the public health controls of various pasteurizers,” Davenport said in the release. “Maintaining specialized auditing capabilities remains essential to force health protection, particularly amid budgetary pressures.”

  • Got milk? US Army refines its pasteurization power

    Got milk? US Army refines its pasteurization power

    Thirteen U.S. Army Veterinary Corps officers milked a trip to Denmark last month, completing Europe Dairy Pasteurization Audit Training in the seaport city of Kolding.

    The service said the course — which included on-site field evaluations at eight Danish dairy facilities currently approved for U.S. military procurement — aimed to ensure military members and their families overseas receive dairy that meets or exceeds U.S. standards.

    In the U.S., commercial milk must be processed according to the Food and Drug Administration’s Pasteurized Milk Ordinance. Because commercial pasteurization methods are “udderly” different across the world, the course gives officers the skills to evaluate pasteurization technology in different regions, the Army said in a Monday release. The course has been taught and revised since 2004.

    Military auditors from around the world, including Public Health Command Pacific, Area Support Group Kuwait and Public Multinational Force and Observers Egypt, trained to improve their pasteurization skills. Public Health Command Europe is unique, the service said, because it offers military inspectors the chance to see more than 65 pasteurizer setups.

    During the course, led by Chief Warrant Officer 4 Clayton Davenport, the command food safety officer for Public Health Command Europe, the Army said officers gained realistic experience assessing equipment in operation.

    “The primary training objective was to provide progressive and sequential auditor development training in pasteurizer operations that enhances understanding of the public health controls of various pasteurizers,” Davenport said in the release. “Maintaining specialized auditing capabilities remains essential to force health protection, particularly amid budgetary pressures.”

  • Red Cat Expands Its Drone Portfolio With New Aerial and Maritime Systems

    Red Cat Expands Its Drone Portfolio With New Aerial and Maritime Systems

    Red Cat highlights new aerial and maritime unmanned systems, upgraded drone capabilities and efforts to scale production for the U.S. military.
  • Army wants to test and field new drone defenses in under six months

    Army wants to test and field new drone defenses in under six months

    The Army plans to test up to 15 new drone defense systems in Morocco next spring, with the goal of getting the top performers into soldiers’ hands within six months afterwards, Army officials told Task & Purpose.

    The tests will focus on protecting temporary command posts and remote military positions from enemy drones, including small aircraft that can be difficult to detect when not transmitting radio signals.

    An Army Southern European Task Force, Africa, spokesperson told Task & Purpose that the military plans to test equipment that can detect and identify small, radio-silent drones from nearly a mile away, day or night.

    The Army also wants systems capable of tracking large drones from 5 miles away and smaller ones from close to 2 miles.

    The military plans to evaluate as many as 15 technologies, including equipment that detects approaching drones, weapons that physically destroy them, systems that disable without firing weapons, and protective measures designed to reduce the damage they can cause.

    The tests come as Army officials warn that potential adversaries are finding new ways to use commercially available drones, creating additional challenges for troops operating in remote areas with limited communications infrastructure.

    “Our adversaries are rapidly adapting commercial drones, and Africa’s dispersed, bandwidth-limited environment demands low-cost, scalable systems that work in degraded conditions,” an Army spokesperson told Task & Purpose.

    The Army did not say if the planned tests are directly related to the ongoing conflict with Iran, but said its efforts to develop new military technology draw on lessons from different regions.

    “Accelerated Capability Events draw cross-theater lessons and threat trends while remaining tailored to each geographical command’s priorities,” a spokesperson for the Army’s Global Tactical Edge Acquisition Directorate said.

    The Army will begin testing the equipment in February and March 2027 in Tan-Tan, Morocco, where the Army has said it plans to build a “drone academy” for regional allies. followed by additional evaluations in April and May during African Lion 2027, a major U.S.-led military exercise in Africa.

    Officials said the 180-day timeline refers to getting approved equipment into soldiers’ hands after evaluation, rather than simply completing the testing process.

    After the assessments, Army officials will review how the equipment performed and consider feedback from soldiers before deciding which technologies to purchase.

    The post Army wants to test and field new drone defenses in under six months appeared first on Task & Purpose.

  • Smothered Pork Chops

    Smothered Pork Chops

    I love pork chops, and I feel like they’re under appreciated. Some people think pork chops are dry and boring. Let me tell you, I completely disagree! These Smothered Pork Chops are a Southern staple, packed with flavor and seared to perfection. And the best part? The whole thing comes together in one skillet in just 35 minutes, with simple ingredients and a homemade onion gravy that’s good enough to eat by the spoonful. Grab some mashed potatoes because you’re going to want every last drop of that gravy!

    A Good Sear Makes an Even Better Gravy

    Everyone has their own way of making Southern smothered pork chops, and this is mine! My secret is seasoning, dredging, and searing the pork chops over medium-high heat first. The light flour coating helps create a delicious, slightly crisp golden crust, and all those tasty browned bits left behind in the skillet add even more flavor to the homemade gravy. I always set the chops aside while I make the gravy, too. Those lean cuts can overcook quickly, and nobody wants tough pork chops for dinner!

    Then, don’t even get me started on the gravy. I make it from scratch with onions and garlic (the backbone of any good sauce, if you ask me! 😉). I give the onions time to soften and start browning, bringing out their natural sweetness and adding another layer of flavor to the sauce. A little flour helps thicken everything up, then chicken broth (I use Better Than Bouillon to save money) and a splash of heavy cream give the gravy a rich, luxurious finish. Comfort on a plate without spending a fortune! If you’re a gravy lover like me, you’ll also want to try our Salisbury steak next. It’s another budget-friendly favorite with plenty of homemade gravy.

    A women prepping smothered pork chops in a kitchen.
    Melissa Nolan serving her smothered pork chops in our Nashville test kitchen.

    Recipe Success Tips

    1. Keep those pork chops juicy! I use boneless pork chops in this recipe, which are fairly lean, so they can dry out quickly. I recommend using an instant-read thermometer to check the thickest part of each chop, especially if yours are thicker than the ones I’ve used. Pork is safely cooked at 145°F, followed by a 3-minute rest. Set the chops aside while you make the gravy, then return them to the skillet briefly to warm through so they don’t overcook.
    2. Give the pork chops room to brown. Let the chops sit at room temperature for 10-15 minutes to help take the chill off. Then, pat them dry with paper towels before seasoning and dredging, and make sure the skillet is hot before adding them. If your chops don’t fit comfortably in one layer, cook them in batches! Crowding the pan traps moisture, making it harder to develop that lovely golden crust. Watch the heat, too, as the flour coating can burn if the pan gets too hot.
    3. Get the gravy consistency right. The butter and reserved flour form a roux, a mixture of roughly equal parts fat and flour that thickens the gravy. Cook the flour for about a minute to get rid of its raw taste. Then stir in the chicken broth, scraping up those flavorful browned bits from the pan as you go. Let the gravy simmer until it’s thick enough to coat the back of a spoon. Too thick? Add a splash more broth. Too thin? Let it simmer a little longer before returning the pork.
    4. Taste before adding more salt. I season my pork with salt, pepper, and paprika, but garlic powder or onion powder are great additions, too! Remember that chicken broths can vary a lot in saltiness. I always taste the gravy after it has thickened before deciding whether it needs more seasoning.
    5. Add some extras! I kept my recipe simple with onions and garlic, but sliced mushrooms are a delicious addition, as I use in my creamy pork chops recipe. Cook them with the onions until the excess moisture evaporates. You can even add bacon!

    Overhead view of smothered pork chops in a skillet.

    Print
    Add to Collection Go to Collections

    Smothered Pork Chops

    This easy Smothered Pork Chops recipe is a Southern favorite! Juicy, golden-seared pork chops in creamy onion gravy, ready in just 35 minutes.
    Course Main Course
    Cuisine American
    Total Cost $5.79 recipe / $1.45 serving
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 385kcal
    Author Melissa Nolan

    Equipment

    • Plate
    • Large Cast Iron or Large Skillet
    • Tongs

    Ingredients

    • 1 Tbsp vegetable oil $0.04
    • 4 pork center-cut loin chops boneless, $4.00*
    • ¾ tsp salt divided, $0.03
    • ½ tsp black pepper freshly cracked, (divided) $0.08
    • ½ tsp paprika $0.02
    • ¼ cup all-purpose flour $0.04
    • 1 yellow onion sliced, (2 cups) $0.74
    • 2 Tbsp butter $0.23
    • 2 garlic cloves minced, (1 Tbsp) $0.12
    • 1 cup chicken broth $0.13**
    • ¼ cup heavy cream $0.33***
    • ¼ tsp dried thyme $0.03
    US Customary – Metric

    Instructions

    • Gather and prepare all ingredients.
    • Heat the oil in a medium cast-iron over medium-high heat. Pat the pork chops dry with paper towels and season evenly with ¼ tsp salt, ¼ tsp pepper, and paprika.
    • Sprinkle the flour on a plate and dredge the pork chops in the flour. Reserve the remaining flour to make the roux.
    • Once the pan is hot, gently place the pork in the cast-iron. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the pan and set them aside on a plate while you make the sauce.
    • Turn the heat to medium, and add the onions, stirring occasionally. Cook until they start to brown, for about 5 minutes.
    • Melt the butter and add the garlic. Cook for 1 minute.
    • Sprinkle in 2 Tbsp of the reserved flour and cook for 1 minute.
    • Add the chicken broth, heavy cream, thyme, and remaining salt and pepper. Cook until it thickens, for about 5 minutes.
    • Return the pork and any juices to the skillet to warm it through.

    See how we calculate recipe costs here.

    Notes

    *I got a great deal at Kroger for $1.00 per pork chop, so it pays to shop around when you can! Take the pork chops out of the refrigerator 10-15 minutes before you’re ready to cook them so they can come closer to room temperature. Pork doesn’t have to reach the internal temperature of 165°F. The safe temperature of pork starts at 145°F. You can use bone-in or a thicker-cut pork, but they’ll take longer to cook. Just make sure the pork reaches a safe internal temperature of 145°F.

    **I like to use Better Than Bouillon to make my chicken broth to keep costs low. I used 1 tsp of bouillon and 1 cup of water. You can also use vegetable broth or beef broth. It’ll change the sauce’s flavor, but it’ll still be great.

    ***You technically don’t have to use heavy cream to make the sauce, but it does give it that rich velvety texture and flavor. You could also use whole milk or half-and-half. Just make sure the sauce doesn’t boil, or it might curdle.

    The sauce might seem thin at first, but just keep stirring and simmering, and it’ll thicken. If the gravy is too thick, just add a splash of chicken broth. If it’s too thin, simmer on low until it thickens.

    Nutrition

    Serving: 1serving | Calories: 385kcal | Carbohydrates: 10g | Protein: 31g | Fat: 24g | Sodium: 769mg | Fiber: 1g

    how to make Smothered Pork Chops step-by-step photos

    The ingredients for smothered pork chops with labels.

    Gather and prepare your ingredients. Let the pork chops sit out at room temperature for 10-15 minutes to take the chill off. Slice 1 large yellow onion (about 2 cups) and mince 2 garlic cloves (about 1 Tbsp). Measure out the remaining ingredients so everything is ready to go.

    Pork chops seasoned with salt, pepper and paprika.

    Season the pork chops: Heat 1 Tbsp vegetable oil in a large cast-iron skillet over medium-high heat. Meanwhile, pat 4 boneless center-cut pork chops dry with paper towels. Season both sides evenly with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp paprika.

    A hand dredging a pork chop in flour.

    Dredge the pork chops: Spread ¼ cup all-purpose flour on a plate. Lightly coat each pork chop on both sides, shaking off any excess flour. Reserve the remaining flour to help thicken the gravy later.

    Pork chops cooking in a skillet with tongs flipping one over.

    Sear the pork chops: Once the oil is hot, carefully add the chops to the skillet in a single layer. Cook undisturbed for 3-4 minutes per side, until a golden-brown crust develops. Avoid moving them too much so the coating can brown nicely. Check that the thickest part of each chop reaches an internal temperature of 145°F. Transfer the chops to a plate and set aside while you make the gravy.

    Sliced onions in a skillet.

    Sauté the onion: Reduce the heat to medium and add the sliced yellow onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until the onion softens and turns golden around the edges.

    Minced garlic and butter added to a skillet with browned onions.

    Add the butter and garlic: Stir in 2 Tbsp butter and the minced 2 cloves of garlic. Cook for about 1 minute, stirring frequently, until the butter has melted and the garlic smells fragrant. Be careful not to let the garlic burn, as it can make the gravy taste bitter.

    Flour being sprinkled into a skillet.

    Make the roux: Sprinkle 2 Tbsp of the reserved flour over the onion mixture. Stir continuously for about 1 minute, until the flour is fully incorporated.

    Broth being poured into a skillet with onions, cream and seasonings.

    Make the creamy onion gravy: Add 1 cup chicken broth, ¼ cup heavy cream, ¼ tsp dried thyme, and the remaining ½ tsp salt and ¼ tsp black pepper. Stir well, scraping up any browned bits from the bottom of the skillet. Let the gravy simmer for about 5 minutes, stirring occasionally, until it’s smooth and thick enough to coat the back of a spoon.

    Pork chops added to a skillet with a creamy mushroom sauce.

    Smother the pork chops! Return the pork chops and any juices collected on the plate to the skillet. Spoon the creamy onion gravy over the top and heat briefly until warmed through. Enjoy!

    Side view of smothered pork chops on a plate with a fork and green beans.

    What to Serve with Smothered Pork Chops

    All this creamy onion gravy deserves something delicious to soak it up! My first choice is a big scoop of mashed potatoes. They’re fluffy, buttery, and perfect for catching every last spoonful of gravy. I’d start the potatoes before cooking the pork chops, since they take about 25 minutes to prepare. For an even cheaper option, serve the chops over white rice. It takes about 25 minutes, too, and can simmer away with the lid on while you work on the pork. Or, for a Southern-inspired dinner, try our cheese grits. They’re cheesy and ready in just 15 minutes, so you can get them going on another burner once you’ve seared the chops.

    To round out the meal, I recommend some sautéed green beans. Their garlicky flavor and tender-crisp texture are lovely alongside the creamy gravy, and they add some extra veggies to your plate. They only take about 10 minutes to cook once prepped, so you can sauté them in a separate skillet while the onions and gravy come together. That way, everything is ready to serve at roughly the same time.

    Storage & Reheating

    Store leftover smothered pork chops in an airtight container in the fridge for up to 3 days. I recommend keeping the chops covered with plenty of gravy to help prevent them from drying out. Refrigerate within 2 hours of cooking.

    Reheating

    I prefer reheating these pork chops in a covered skillet over medium-low heat to help keep them tender. The gravy will thicken as it cools, so add a splash of chicken broth or milk to loosen it up. Heat the gravy thoroughly and warm the pork chops until they reach an internal temperature of 165°F. Try not to heat them any longer than necessary, as boneless pork chops can become tough when reheated.

    Freezing

    I wouldn’t freeze these smothered pork chops. The heavy cream in the gravy can separate or turn grainy after thawing, and the pork chops may lose some tenderness.

    Try These Pork Chop Recipes Next

    • I love making these Glazed Pork Chops when I’m craving something sweet and savory. That sticky brown sugar glaze is SO good!
    • For another easy weeknight dinner, try these Air Fryer Pork Chops. They’re perfectly seasoned, juicy, and require very little cleanup.
    • When apples are in season, make these Apple Spice Pork Chops, which are packed with tender apples, onions, and warm spices.

    More Creamy Skillet Dinners

    The post Smothered Pork Chops appeared first on Budget Bytes.

    This post was originally published on this site.

  • Copycat Little Caesars Crazy Bread

    Copycat Little Caesars Crazy Bread

    That buttery, garlicky Little Caesars Crazy Bread we all love? You can make it at home, and it’s SO good! Soft, fluffy, and covered in Parmesan. Oh, and don’t get me started on the garlic butter! Good luck eating just one!

    3 Reasons to Go Crazy for This Bread!

    • Better Than Takeout: Fresh from the oven, buttery, garlicky, and loaded with Parmesan. What’s not to love?
    • Simple Ingredients: Just a handful of pantry staples are all you need to make these delicious breadsticks.
    • Easy Shortcut: Short on time? Use store-bought pizza dough to make these homemade breadsticks and get straight to the good stuff!

    Little Caesars Crazy Bread Ingredients

    Overhead shot of labeled Little Caesars crazy bread ingredients.
    • Watch the Water Temperature: Keep your water between 105–110°F to help the yeast activate. Water that’s too hot can kill the yeast!
    • Use the Right Yeast: Instant yeast makes this recipe quick and easy. If using active dry yeast, proof it in warm water first and allow extra rising time.
    • Check Your Dough: It should feel smooth and slightly tacky, not sticky. Add flour or water one tablespoon at a time until you get the right consistency.
    • No Stand Mixer? No problem! You can knead the dough by hand. It just takes a little extra time.
    • Save Time: Store-bought pizza dough works great when you need a shortcut!

    How to Make Little Caesars Crazy Bread

    This copycat Little Caesars Crazy Bread recipe is easier than you think! The dough comes together quickly, and that buttery Parmesan topping is everything! Serve these warm breadsticks with homemade marinara sauce or pizza sauce or alongside your favorite pizza, and watch them disappear!

    1. Make the Dough: Add the flour, sugar, instant yeast, and salt to the bowl of a stand mixer, then stir to combine. Add the warm water and olive oil, then knead with the dough hook on low speed for about 5 minutes, until a smooth ball forms. Transfer the dough to a greased bowl and let it rise for 30 minutes, or until doubled in size.
    2. Long Breadstick: Punch down the dough, then use your hands to shape it into a rectangle. Cut into 12 even strips using a sharp knife or pizza cutter. Place the strips on a parchment paper lined baking sheet and let them rest for 10 minutes. While the dough rests, preheat the oven to 400°F. Bake the breadsticks for 10–12 minutes.
    3. Garlic Butter Mixture: While the breadsticks bake, combine the melted butter and garlic powder in a small bowl. Place the grated Parmesan cheese in a shallow dish. Brush the warm breadsticks with garlic butter.
    4. Roll in Cheese: Then roll each one in Parmesan cheese. Serve warm with marinara sauce for dipping!
    Mound of dough covered in olive oil in a glass bowl ready to raise.
    Dough shaped and spread out and sliced into breadstick shapes.
    Someone spreading the melted garlic butter on a breadsticks.
    Baked breadstick rolled in parmesan cheese.

    Must Have Kitchen Tools

    Print

    Copycat Little Caesars Crazy Bread

    These homemade Little Caesars Crazy Bread breadsticks are soft, fluffy, buttery, and loaded with garlic Parmesan flavor!
    Course Bread, Side Dish
    Cuisine American, Italian American
    Keyword copycat little caesars crazy bread recipe, crazy bread, little caesars breadsticks, little caesars crazy bread
    Prep Time 20 minutes
    Cook Time 12 minutes
    rise time 40 minutes
    Total Time 1 hour 12 minutes
    Servings 12 breadsticks
    Calories 187kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups all-purpose flour
    • 1 tablespoon sugar
    • 2 ¼ teaspoons instant yeast 1 packet
    • 1 teaspoon salt
    • 1 ¼ cups warm water between 105-110 degrees
    • 1 tablespoon olive oil
    • 4 tablespoons melted salted butter
    • ½ teaspoon garlic powder
    • ½ cup grated Parmesan cheese

    Instructions

    • To a bowl of a stand mixer, add 3 cups all-purpose flour. 1 tablespoon sugar, 2 ¼ teaspoons instant yeast, and 1 teaspoon salt. Mix to combine. Add 1 ¼ cups warm waterand 1 tablespoon olive oil. Knead with a dough hook on low speed until a smooth ball forms, about 5 minutes.
    • Transfer to a greased bowl and let rise for 30 minutes, or until doubled in size. Once doubled, punch down the dough and use your hands to pat out the dough to roughly a 9 x 15-inch rectangle. Use a sharp knife or pizza cutter to cut the dough into 12 even strips. Place each strip on a baking sheet and let the dough rest for 10 minutes.
    • While the dough rests, preheat the oven to 400 degrees Fahrenheit. Bake for 10-12 minutes. While the breadsticks bake, combine 4 tablespoons melted salted butter and ½ teaspoon garlic powder in a small bowl. Place ½ cup grated Parmesan cheese in a shallow dish.
    • When the breadsticks are done, brush each breadstick with the butter, then roll it in the Parmesan cheese. Move to a serving plate and serve with marinara for dipping.

    Notes

    Storage Instructions

    • Room Temperature: Store in an airtight container at room temperature for up to 3 days.
    • Freezer: Wrap breadsticks individually in plastic wrap, then place in a freezer-safe bag and store for up to 3 months. Thaw at room temperature or in the fridge.
    • Make Ahead: Make the dough the night before and store in the fridge to rise overnight.

     

     

    Nutrition

    Calories: 187kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 300mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 2mg

    Pizza Night Perfection

    Soft garlic Parmesan Little Caesars crazy bread breadsticks served with marinara dipping sauce.

    This post was originally published on this site.

  • Do Long-Lived Parents Mean a Longer Life for You?

    Do Long-Lived Parents Mean a Longer Life for You?


    Print Friendly, PDF & Email

    Older parents enjoying an outdoor walk with their adult daughters, illustrating family connections across generations.

    Photo: Deposit Photos

    New research suggests that having parents who lived to nearly 100 or
    beyond may give their children a head start on living longer and staying healthier.

    By Carolyn Worthington, publisher, Healthy Aging®

    Both of my parents lived to be almost 100. When I tell people this, they usually say, “You are lucky. You must have good genes.”

    And my reply is, “Yes, unless I mess them up.”

    As it turns out, there may be some science behind that exchange.

    A recent study published in JAMA Network Open suggests that people whose parents lived to age 100 or beyond may have a significant advantage when it comes to their own longevity. And the benefits may go beyond simply adding years to life. They may include staying healthier longer, too.

    What the Research Found

    The study, published August 26, 2026, examined data from three major research groups in the United States and United Kingdom, including the New England Centenarian Study.

    Researchers analyzed information from more than 4,000 participants, comparing adult children who had at least one parent reach age 100 with people whose parents had shorter lifespans.

    The findings were encouraging.

    Compared with the other participants, children of centenarians experienced:

    • A 42% lower risk of death during the study follow-up periods.
    • A 33% lower risk of cardiovascular disease.
    • A 32% lower risk of developing high blood pressure.
    • An estimated three-year delay in mortality, on average.
    • An estimated five-year delay in developing high blood pressure.

    The researchers did not find a significant association between parental longevity and cancer risk.

    These results don’t mean that children of centenarians are guaranteed to reach 100 themselves. The percentages reflect differences in risk observed among the study groups, not an individual’s chances of living to a particular age.

    But the findings add to growing evidence that exceptional longevity may run in families.

    Is It Really All in the Genes?

    Not entirely.

    Genetics clearly plays a role in how we age. Researchers believe that certain inherited characteristics may help protect against diseases commonly associated with aging.

    But families share more than DNA.

    They often share eating habits, attitudes toward physical activity, social connections, and approaches to handling stress. Growing up in a family where walking, home-cooked meals, or staying socially engaged were part of everyday life may influence habits that continue for decades.

    The JAMA researchers found advantages among centenarians’ children even after accounting for several lifestyle and demographic factors. However, the study was observational and could not establish precisely how much of the advantage came from genetics versus environment.

    In other words, having exceptionally long-lived parents may give you a head start, but it doesn’t tell the whole story.

    Yes, You Can Mess Up a Good Opportunity

    This brings me back to my usual response about inheriting good genes.

    Even if longevity runs in your family, lifestyle choices still matter. And if your parents didn’t live to 100, that doesn’t mean you can’t enjoy a long, active life.

    Regardless of your family history, there are practical ways to improve your chances of staying well as you age.

    Keep moving. Regular physical activity supports heart health, muscle strength, balance, and mobility. Walking, cycling, swimming, dancing, and strength training all count. Find activities you enjoy so you’ll keep doing them.

    Eat well most of the time. Build meals around vegetables, fruits, whole grains, beans, nuts, and other nutritious foods. Include adequate protein to help maintain muscle as you age. You don’t need a perfect diet, just consistently good habits.

    Don’t smoke. Smoking remains one of the most significant preventable risks to long-term health. Quitting offers benefits at any age.
    Pay attention to your numbers. High blood pressure, elevated cholesterol, and diabetes can develop without obvious symptoms. Regular checkups and recommended screenings can help identify problems before they become serious.

    Make sleep a priority. Consistent, restorative sleep supports physical and mental well-being. Most adults need approximately seven to nine hours a night, although individual needs vary.

    Stay connected. Friends, family, community activities, and meaningful relationships contribute to emotional well-being. Make time for people and activities that bring enjoyment to your life.

    Keep your mind engaged. Learn something new, pursue a hobby, travel, volunteer, or take a class. Curiosity and a sense of purpose can make the years ahead more rewarding.

    Be mindful of alcohol. Drinking less, or not at all, can reduce health risks. Even moderate alcohol consumption carries some risks.

    None of these habits guarantees a 100th birthday. But together, they can help improve your chances of enjoying more active, independent years.

    The Real Goal: More Good Years

    One of the most interesting aspects of the JAMA research is that it focused on more than lifespan. It also examined healthspan, the years we live without major age-related disease.

    After all, reaching 100 is one thing. Being able to enjoy your later years is another.

    Perhaps the best way to think about inherited longevity is as an opportunity rather than a promise.

    If your parents lived exceptionally long lives, you may have inherited some advantages. If they didn’t, the choices you make today still matter.
    As for me, I’m hoping those family genes continue working in my favor. And I’ll do my best not to mess them up.

    Who knows? Maybe someday, you and I will be among those centenarians who would have earned a birthday greeting from the late Willard Scott on NBC’s Today show.

    Now wouldn’t that be something to smile about?
    ________________________________________

    Research source: Reed ER, et al. “Exceptional Parental Longevity and Onset of Morbidity and Mortality Across Cohorts.” JAMA Network Open. August 26, 2026.

    This post was originally published on this site.