Tonight’s dinner was off the cuff, and I was plainly just trying to be creative. Was I completely successful? I’d say no….but the dish turned out regardless; I simply missed the ‘wow’ factor.
4-6 pork chops, thick cut
3 oranges, to include the zest/juice
3 sprigs of fresh rosemary
¼ cup extra virgin olive oil
2 gloves of garlic, minced
1 tablespoon of organic honey
1 tablespoon of Dijon mustard
Kosher salt, pepper, cayenne pepper (pinch), basil, and parsley
Mix the above ingredients together in a food processor, pulsing until completing incorporated. Coat your chops, and let marinate for about 30 minutes to an hour. Save about ½ cup of the mixture to drizzle over the chops for baking.
Preheat your oven to 375 degrees
Seer your chops on high heat in a pan coated with extra virgin olive oil, both sides. Place on a baking sheet, drizzle with remaining mixture, and finish baking in the oven at 375 for about 25-30 minutes.
Serve with your favorite veggie; I choose zucchini and mushrooms tonight! Quickly sautéed them in a pan and VOILA! YUM! Gogolowcarb!
Tonight’s work out was a great #TDF start…
Day 6 of the AB challenge done:
25 Sit ups
15 leg raises
25 second plank
30 second wall sit x3
3 sets of bicep curls
3 sets of tricep extensions…
A great Monday, all around! #keepmovinforward