Had some free time today

So I went downstairs to the gym in our building which I tend to use when it is 9 degrees outside and I don’t want to leave our building.  I warmed up with fifty double unders (jumping rope with the rope spinning twice for each jump) and my series of physioball sit-ups, spinal extension and side sit ups.  Then I did same of the WOD from my box.  I consisted of 4 Tabatas with three minutes of rest between each 4 min round.

First 8 rounds: hang power clean 65 lbs

rest 3 minutes

Second 8 rounds: thrusters 45 lbs

rest 3 minutes

Third 8 rounds: burpees

rest 3 minutes

Fourth 8 rounds: elbow plank

Then I came upstairs and made dinner:

Pork chops with capers, tomato and fennel

organic olive oil
4 boneless organic pork chops
1 large fennel bulb thinly sliced
a few thin slices of a red onion
a handful of chopped fresh flat-leaf parsley
1/2 cup white wine I used Tutu Pinot grigio
1/2 box of organic cherry tomatoes sliced in half
a lemon for zesting
2 tablespoons capers

In a skillet heat the olive oil over medium high heat, toss some salt in the pan and lay the pork chops down in it.  They should sizzle when you add them to the pan, or it is not hot enough.  Brown the pork on both sides and set aside.  Add the onions and fennel and parsley, sautee for a few minutes then pour in the wine.  Add the tomatoes and after they have been in the pan for a few minutes, smash them up a bit.  Add the pork back into the pan and make sure you pour the juices that are on the pork plate back in too.  Cook 5-10 more minutes depending on the thickness of your pork.   Remove the pork onto plates and cover with sauce and veggies.  Top each serving with some zested lemon and some capers ( I used about 2 teaspoons on my plates because I love capers, my husband didn’t want any).  Finish with salt and pepper to taste.

I served this over steamed organic swiss chard which looked like it had just been picked this morning.



Leave a Reply