This week is a first for my little cooking experiment.: For this week's dinner, Jason was the chef. Of course, there is a very good reason for this (other than the fact that he is a great husband.) In my continued training for this lovely half-marathon, I logged a total of 11 miles this weekend. Seven of those miles were on Saturday morning at Twin Lakes Park and four were the next day at Mammoth Park. Now, allow me to remind you that as of about 2 months ago, I had not exercised at all in several years. The thought of running 1 mile was intimidating...but 7 miles? All at once? Who would have thought that was even possible? I would guess that it was around the 4th mile when my legs started to burn, but I kept going. Somewhere around mile 5 1/2 I think I ceased to be able to feel my legs at all, which made the last mile and a half seem less painful. For the rest of the day (and night) I was sore, but somehow I still convinced myself to wake up early on Sunday and run again. I intentionally ran less mileage at a much slower pace that day, but the damage was done. Adding that 4 miles after the 7 mile run the day before was not my best plan. Every muscle and joint in my body disagreed with that decision, and decided to stop working after I got home. Once I sat done, I actually struggled to stand up. So Jason cooked. :)
Here was his recipe (courtesy Jean Heady at Allrecipes.com)
Marinated Pork
1/2 cup reduced-sodium chicken broth
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
8 Pork Chops
Directions
In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight.
Drain and discard marinade. Place pork on a broiler pan coated with nonstick cooking spray. Broil 4 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade and turning occasionally.
It turned out pretty well! Jason mistakenly added about 4 times the amount of garlic that it called for, so we'll definitely be trying this one again. But I have to end this week with a big thanks to Jason for cooking dinner and not laughing at me as I was lying immobile on the couch. :)
Happy Cooking! (And Happy Running to my running buddies!)
Until next week!
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