Last night, I had REALLY good intentions of going to the gym… and I may have supplemented it with a workout during my drive home.
I’ve mentioned my sister-in-law Beth before, but I haven’t yet shared that she is HILARIOUS. Her story from Virginia was that my niece and nephew contributed to her having a rough day today.
By the time I called Beth on my way home, the kiddos were banished to their bedrooms for the evening due to some fighting that took place at the pool. Because I’m a horrible influence, I encouraged Beth to plan a downstairs party that the kids could hear and be sad that they were in their room.
Next thing I know… she’s shouting out: “Oh, I think I’ll have a hot fudge sundae and eat it while taking a bubble bath.”
Then, she says loud enough for them to hear, “Then, I’ll watch Brave on DVD and eat yummy popcorn.”
Apparently, my little angels heard this and assembled at the top of the stairs to share their objections. Oh, torturing the little guys from afar with their mother… the joys of being an aunt.
I mentioned that I got a workout. As she was going through her shenanigans, I was laughing so hard that my stomach was hurting, like I was doing little crunches in the car while driving home. Oh, pilates… you did what you said you’d do! My core
hurts because of hearts you!
I ended up coming home before going to the gym and that was all she wrote. I quickly settled in and decided to make a delicious dinner instead. I’ve been cooking from my new Weight Watchers cookbook… and had spicy asian pork on the brain. It was SO good! Check out the details below!
Sweet-and-Spicy Chili Pork Chops
From Weight Watchers
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 Tbsp. brown sugar
1 Tbsp. lower-sodium soy sauce
2 Tbsp. sambal oelek (ground fresh chile paste)
1 Tbsp. hoisin sauce
2 tsp. rice vinegar
1/4 cup diagonally cut green onions
1. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 to 4 minutes on each side. Remove pan from heat; let pork stand 30 seconds.
2. While pork cooks, combine brown sugar and next 4 ingredients in a small bowl.
3. After port stands, add sauce to pork in the pan, scraping pan to loosen browned bits. Notes: I used siracha sauce instead of the chili paste. Also, the sauce will thicken quickly. Keep an eye on it.
4. Turn pork over in sauce to coat.
5. Sprinkle with green onions and serve with your favorite veggie.
Per 1 Chop Serving:
CAL 251; FAT 13.8g; SAT FAT g; PROT 23.9g; CARB 7.8g; FIB 0.3g; SUG
WW Points+: 7 ; WW Smart Points: