Week 4 Food Diary – LuRong Paleo Challenge 2013

No Comments » Written on October 14th, 2013 by
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My food plan for the challenge this week was simple.

I have made lots of Pumpkin Granola. I had granola, 1/2 apple and coconut milk for breakfast.


Marinated Pork Chops

Marinated Pork Chops

I am a big fan of marinated any meat of fish overnight. These healthy pork chops were extremely tender and juicy.

Marinated Pork Chops

  • 1/4 – 2/3 cup of extra virgin olive oil
  • 5 – 8 Minced garlic cloves
  • 1/4 cup chopped flat parsley
  • 3/4 tspn finely chopped thyme
  • 3/4 tspn chopped rosemary
  • 2 tspn whole black peppercorns, crushed
  • 1 lemon
  • 6 Organic pork chops, bone in/out, thin or thick cut
  • Red pepper flakes

To marinade over night, take a fork and tenderize the pork chop by punching holes on both sides. Once that is complete set them aside. Take a platter and drizzle some olive oil onto the platter and some of the herb ingredients and garlic on to the platter. Take the pork chops and rub the ingredients on both sides of all the pork chops and place inside a zip lock bag. Once all of the pork chops are seasoned scrap any remaining seasonings into the bag and rub the pork chops around in the bag. Juice 1/2 a lemon, including the pulp and added it to the zip lock bag. I would recommend marinating over night.  If that is not possible, then I recommend to marinate for at least 4 to 6 hours.

Pull the pork chops out of the bag.  You can add a little more seasonings if you like at this time.  Prepare the pork chops as you normally would.  As you can see I used a grill pan on my stove top, but you can prepare on an outdoor grill, George Foreman or in the oven.  When the internal temperature reads 145, the are done cooking.

Last week I had prepared Zucchini Spaghetti with an almond Alfredo sauce.  I had so much sauce leftover, I decided to pair it with the pork chop.


For dinner, I had more of the pork chops and paired it with broccoli.


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