Stuffed Pork Chops and Wild Rice Pilaf With Broccoli l Jeri’s Corner: Fitness and Food

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Categories: Food
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My Lite Bites

I have not cooked pork chops in such a long time.  When I was in my late teens, I would make pork chops for the family dinner and they were juicy, with an Italian bread crust that would brown after a few minutes under the broiler.  I can taste them now.  That is not the recipe I am about to share with you.  It is a stuffed pork chop with a side of wild rice pilaf mixed with broccoli.

Stuffed Pork Chops

  • 6 Thick Boneless Pork Chops, trim off visible fat
  • 1/3 cup of chopped fresh basil
  • 1 1/2 teaspoon toasted pine nuts
  • 1 teaspoon dried oregano
  • 1 tablespoon crushed red pepper, or as much as you can stand
  • 1/2 teaspoon ground thyme
  • 1/4 cup balsamic vinegar
  • 1/2 cup pepper jack cheese
  • 1 tble minced garlic
  • 2 tablespoons Panko Breadcrumbs

Set oven to 375 degrees. Wash off the pork chops and trim off visible fat. Make a deep slit into the pork chop, a pocket. Be careful not to slice all the way through and set to the side. Mix all ingredients together, except for the breadcrumbs and balsamic vinegar. Once mixing is complete, begin to stuff the pork chops and lay them flat on a baking sheet or ceramic dish. Lightly brush the outside of the side up with olive oil and sprinkle a little of the breadcrumbs over the top. Total cooking time will be 45 minutes. Half way through the cooking process, turn pork chops over and lightly brush oil on top and sprinkle more of the breadcrumbs. The last five minutes of the cooking time, brush the side up with the balsamic vinegar.

These are somewhat healthy, with exception to the cheese. To stay within my personal goal, I just ate 1/2 of a pork chop at each meal.

Wild Rice Pilaf with Broccoli

  • 1 bag whole wheat wild rice blend
  • 3 1/2 cups Swanson Chicken Broth
  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 2 celery stalks, sliced
  • 1 cup shredded carrots
  • 1 clove garlic, minced
  • 1 small bag of broccoli florets, or fresh broccoli
  • 1/2 cup chopped parsley

Heat oil in a skillet large enough to add all the ingredients. First heat the oil and then add onions, carrots, celery, and garlic. Cook until tender. Stir in the broth and rice then heat until a boil. Cover and cook over a low heat for 35 minutes. Once the rice is cooked, take the broccoli florets and toss into the rice and steam. Then you can mix it all together.

Stuffed Pork Chops with Wild Rice Pilaf and Broccoli

My Fitness Scene
I haven’t really talked much about this because I am still following Crossfit. I may not be a ‘Box’ participant, but I practice. I did purchase a timer, Gymboss, to continue with Tabata’s when I complete a work out early. One thing I did notice..I am not at the gym 6 days a week, EVERY WEEK, it is more like 4 and sometimes 5.

What is really sad, the gym that I go to is somewhat busy. When the Personal Trainer Manager says, “You are the only hardest working person, other than myself, working out”. I looked around and all the folks working out and thought how sad and waste of their time. When people come up to me and tell me how hard I am working or they would hate to workout with me, just silly things, I just say back to them..why else would I be here, if it is not workout and constantly push myself. I think the real problem is that they socialize too much, whereas I always have earphones in, never make eye contact so I am always focused on the next set.

In the end, if you are going to the gym that is fantastic because you are not on the couch!

That’s it for now!

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