So Angel and I had our very first Wild Fitness day. We rolled around, sprinted, climbed some trees (though I haven’t done that since childhood and man, it’s scary!) and played in the park. We didn’t accomplish as much as Angel wanted, as I don’t like to get my hands dirty, but we’ll be back tomorrow with gloves and ready to go with the head cam!
To keep with the theme of this week, I’m posting an ethnically inspired dish, which happens to also be lucky in the New Year. How ‘bout that for a double helping of on the ball! Anyway, pork is said to symbolize progress, as it pushes forward, rooting around in the ground before moving. It is a popular New Year’s dish in many European countries, and its fatty, rich flavor is said to signify wealth and prosperity. With lore like that, how could NOT eat a little pork?
Asian Pork Chops
3-4 Pork Chops
¼ cup Coconut Aminos (or Wheat free Tamari if you do soy)
2 Tbsp Coconut Crystals (or Honey)
2 Tbsp Ginger
3 Garlic cloves
3 Green Onions
2 Tbsp Coconut Vinegar (or White Vinegar if you use it)
¼ cup Chicken Stock
1 Tbsp Sesame Oil
½ tsp Sea Salt
Mince the ginger and garlic; chop the green onions. Add all ingredients to a gallon zip-lock bag and marinate for 20 minutes.
Remove the pork chops from the marinade.
Heat a pan on high heat. Pour the contents of the bag (pork + marinade) into the pan. Sear the pork on each side until the edges where the bones are start to bleed. If using boneless pork chops, sear on each side for 2-3 minutes or until browned a little.
Put the oven on broil. After the edges start to bleed on the pork, put the whole pan in the oven, uncovered. Broil for 15 minutes. If you do not have an oven-safe pan, transfer the pork to something you can bake, but will retain the juices. If using boneless, broil uncovered for 10 minutes total.