This week was pretty rough workout-wise. In a good way, but the soreness was incredible. Between my regular workouts and the 30 day glute challenge I’m doing, I was walking like a grandma most of the week. Thank goodness for my foam roller. If you aren’t already doing it, come join in the glute challenge and you’ll see what I mean.
Usually when you get that sore after workouts, your muscles retain water to help in the repair. I felt like my legs were huge this week! My jeans and workout pants were actually tight in the thighs. I was feeling like a muscled beast… until I hit posing class, that is. That’s when I got a reality check about just how small I really am.
Funny how that works when you get perspective next to someone with actual muscle size. I guess some of us never lose the perception in the mirror of being bigger than we really are. Even though I’m small, I plan to wow those judges with my posing. Lots and lots of practice so I’ll be as graceful as a swan. Or as close to being a girl as I can get. 😉
With rushing in the door, walking the dog, and picking up the house a bit, there wasn’t much time left before heading out the door to practice. I threw dinner together quickly but still managed to get it all done. I love this recipe for both the taste and for the speed at which you can get it cooked. You don’t have to resort to ripping open a micro-meal.
While the chops grilled, I cut up a head of broccoli and microwaved it. I ran outside, flipped the chops, and then sliced a container of mushrooms and microwaved those. I threw everything on plates and poured the sauce over top and voila! Dinner in less than 20 minutes. I used Polaner All Fruit for the preserves since that’s what I had. You can use a different berry, jelly, jam, or preserves instead.
Asian Blackberry Pork Chops
- 1 Tbsp low sodium soy sauce
- 1 tsp minced fresh ginger (I used the jarred version since it’s simple)
- 2 Tbsp blackberry preserves
- 2 tsp rice vinegar
- 1 lb pork chops
In a small bowl or glass measuring cup, mix the soy sauce, ginger, all fruit and vinegar. Stir to combine. Microwave for 30 – 60 seconds to heat and slightly melt the preserves. Let the sauce sit while you prepare the pork chops. The sauce will thicken as it cools.
Preheat your grill or oven broiler. Grill your pork chops for 5 minutes or so per side until cooked thoroughly. Place chops on a plate and top with sauce as desired. Makes 4 servings at approximately 155 calories each – 23 g protein, 8 g carbs, 6 g fat.
I love the spiciness of the ginger combined with the sweetness of the fruit. It also goes well over veggies or grilled chicken. I had plenty leftover for another couple lunches during the week.
Next up, I think I’m going try a cherry balsamic sauce. Stay tuned.