I know what you are thinking, that's a pretty harsh statement. Well there is a good reason I don't go on and on about my exercise skills on this blog. I decided maybe it's time that I change that. My daughter convinced me we should go hiking, sounded like such a good idea.
Exercise in general is a great thing except when you fall into the "Three Strikes" category like I do; Old, Overweight, and Out of Shape.
Old became immediately apparent when I realized I couldn't read the map they had provided at the entrance because I didn't have my readers. I used my superior deductive skills, which landed us on a trail that ended up being 6 miles, 5 1/2 of them were up hill.
Overweight, well I get to experience that one first hand everyone morning when I try to fit in my jeans. But who'd of thought how much harder it would be to navigate hills when you are lugging around some extra luggage.
The Out of Shape part, well on that hike my daughter and I were having a little fun making a video diary and when Dionne - Try Anything Once commented on one of my videos on You Tube, I couldn't help chuckle thinking about the one we made on our little hike.
Cranberry-Orange Stuffed Pork Chops
4 - Thick cut pork chops, bone-in (1 1/2" - 2" thick)
1 cup fresh sourdough breadcrumbs
2 ounces craisins (or dried cranberries)
1 tsp. orange zest
3 tbsp. orange juice
2 tbsp. shallots, minced
2 tsp. olive oil
Salt
Freshly ground black pepper
Combine the breadcrumbs, craisins, orange zest, orange juice, shallots, olive oil and salt and pepper in a bowl and set aside.
Cut a pocket in the pork chops, insert the tip of a knife in the center of the chop, cut a 2" slit and work your way in until close to the bone and wiggle it around to the sides until you form a pocket. Stuff the stuffing in with your fingers and coat the chops with a little olive oil and sprinkle with salt and pepper.
Heat an oven proof skillet on medium high heat, place the pork chops in the skillet and cook for 2 minutes on each side. Place the skillet in the oven for 15-20 minutes.
While the chops are cooking, julienne a couple of zucchini and place them in a skillet heated on medium, add a little olive oil. Toss until wilted, only takes one minute or so. Sprinkle with a little salt and pepper.
Serves 4.
As healthy as I feel at the moment, I couldn't help but shed a tear when I saw the Macarons Azmina - Lawyer Loves Lunch posted. I think those cookies were mocking me, you know you want me, you know you really, really want me!
Enjoy,
Gina
