Happy New Year!Â Itâ€™s 2016 and that means itâ€™s time for new adventures, new goals, and a fresh start on changing old habits from 2015.Â Probably the number one resolution and goal that people make at the beginning of the year is to exercise more and live a healthier lifestyle.Â While I am a full believer in this goal and support it, I also donâ€™t believe that it should take the beginning of the year to make the change, this is a change you can make at any time.Â But, if January is the month to get people back on track and motivated, then who am I to stop them?
Personally, I believe part of living a healthier lifestyle starts in the kitchen.Â While I am not going to proclaim to be a nutritionist or anything of the sorts and try to give nutrition advice, I do know that studies show that cooking meals at home rather than eating out can lead to a healthier lifestyle.
This year, one of my goals is to do one dish a week that is a meatless dish.Â Not only will it help cut down on the cost of my grocery bill, but also there are some really great protein packed recipes that donâ€™t involve meat!
While I will have to research meatless recipes a bit more and will share them with you throughout the year, this weekâ€™s recipe was inspired after finding one similar online.Â I, like most people, wanted to get back into a routine of cooking and eating solid healthy meals after the holidays, so I decided to make a meal that was heavy on the vegetables with a lean protein such as a pork chop.
The following is the recipe I made:
Pork Chop and Roasted Vegetables w/ Rosemary Balsamic Glaze
2 Pork Chops
2 sweet potatoes diced
Brussel sprouts; cut in half
2 tablespoons butter
3 tablespoons olive oil
Salt and pepper
Fresh rosemary; chopped
1-cup chicken broth
Â½ cup balsamic vinegar
- Preheat oven to 415 degrees. Lightly spray 9×13-baking dish with cooking olive oil.Â Add vegetables and drizzle a little olive oil, season with salt and pepper.Â Bake for 40-45 minutes or until vegetables are soft and have a nice char but not burnt.
- Heat a skillet on medium high heat with 2 tablespoons of olive oil. Season pork chops with salt & pepper and a little rosemary.Â Cook pork chops in hot pan for about 4 minutes on each side or until golden on each side. (If using thin pork chops, cook only about three minutes on each side)
- Remove pork chops; add the remaining olive oil, garlic, and rosemary sautÃ© 3-4 minutes. Add balsamic vinegar and chicken broth and pork and cook until the liquids have reduced by Â½. About 3-5 minutes.Â Turn the heat off, add the butter and stir until combined.
- To assembly: slice up your pork and place the vegetables next to it. Drizzle the glaze over pork and vegetables then enjoy!!!
I am really looking forward to all the food adventures that 2016 has to offer, from trying new restaurants and recipes to being able to share them all with you.Â Good luck with all your new yearâ€™s resolutions and holding to them!