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Thursday, January 9, 2014

Pork chops with roasted cauliflower, mushrooms, and bok choy

Congratulations for making it to Thursday.  It has been a rough week over here, but despite the cold and recent events, I have been eating healthy and working out every day.   I am sitting in my office chair, still feeling the burn from last nights Body Pump class.

Oh it hurts so good.  

After I got home I reheated leftovers which got me thinking to some of my quick and easy meals.    Quick and easy dinner doesn't have to come from a drive through.  If I want to eat healthier, I know the key to my success is to eat in more and out less.  I have a really hard time making healthy choices off a menu.  Who wants a salad when there is a juicy double bacon cheese burger  on the menu?  Of course I still go out, and of course I occasionally order that double bacon burger, but for the most part I cook three meals a day.

Sometimes I love to spend the time making fresh pasta dough, or peeling veggies for a new soup, but sometimes I just want something easy.  If you are looking for the easy way out as well, keep reading and try out this dish!

Baked boneless porkchops 
with roasted caulifower, mushrooms, and bokchoy.

At the butcher, I buy boneless pork chops that are packaged in their own marinade.   Boneless (easy and faster to cook) already seasoned and marinated, can it get any easier?  I like to get a crust on my chops before putting them in the oven, but if you don't want to dirty a pan, you can throw them right in the oven.

While the pork got a head start in the oven, I worked on the veggies.  I picked these veggies for a few reasons.  A.  they were already in my fridge.   B.  They involved no peeling, and no dicing, just a  few chops.

Quick chop- quartered some large mushroom 

Cut the rough end off the bok choy and separated the leaves 

Cut out the tough stalk and quick chop on the cauliflower 


Quick sear on the pork chops then into the oven until they were cooked through.  
I added the veggies into the oven with the pork chops flipping once, roasting until they were tender.  

To dress the veggies, I used fresh lemon juice, olive oil, garlic, salt and pepper

  Side of white rice "set it and forget it" in the rice cooker.  If you don't have a rice cooker, you really need to go get one.  You dump in the rice and water, push a button, and about 20 minutes later it beeps and you have PERFECTLY cooked rice.  You can even put your veggies in a little basket in the rice cooker and steam them at the same time ( I prefer my veggies roasted)  

All of this could cook at the same time without much supervision.  
Delicious and healthy dinner.   

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