Whoever said running was easy is a damn liar!
Seriously I commend you devoted runners who are out every day running 10 plus miles like it’s nothin but a thang……..puhleeeease.
As you know I signed up for about 3 races, completely motivated and ready to get my bootay in shape, and lemme tell you….I. am. struggggggggling.I mean look, I’m not out of shape! I’ll kick an elliptical’s ass any day of the week or even kill a spin class or two, but running? We seem to have a love/hate relationship these days and really…I am trying. Then of course there is my boyfriend who hasn’t ran in years, decides last week he wants to start and without hesitation or struggle, runs a 3 miler!
Yes I’m just convinced it’s not my thing, BUT I’m always up for a challenge and I’m bound and determined to make running my bitch. Unfortunately the 5k I was signed up for last weekend was cancelled due to thunderstorms so I was off the hook completely devastated of course.Wink. My next race is a 15k on April 22nd and this one I’m terrrrified about, BUT I am training and I WILL be prepared! In the meantime, I’ve been eating super healthy and have just been loading up on tons of fruits and veggies, smoothies in the morning and tons of greens throughout the day. I haven’t been able to cut chicken or fish from my diet, but I have cut out bread and pasta.
I know…HUGE sacrifice.
But I feel amazing and that’s all that matters! As someone had asked before, I’ll give y’all a post soon sharing my daily meal plan as well as my current workout regime. Everyone is different, but this works for me!
Oh yeah, and I made you some yummy pork chops.
You could always choose to make this recipe by using a pork tenderloin and slicing it into medallions. That should yield about two medallions per serving and would feed more people. I chose to be cost-effective and just pick up a tiny package of boneless pork chops since I was feeding just two of us. You can’t go wrong either way! Just make sure to trim off all the fat and you’ve got yourself a delicious piece of lean meat for your meal!
- 4 boneless pork chops, fat trimmed
- 2 Tbsp Dijon mustard
- ½ cup whole wheat Panko breadcrumbs
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh parsley, minced
- ⅛ tsp. sea salt
- ⅛ tsp. pepper
- 1 Tbsp olive oil
- Preheat oven to 450 degrees F.
- Rub mustard evenly over pork chops. Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.
- Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork chops, saute for 2 minutes or until golden brown.
- Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center. Enjoy!