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By Larry

*Happiest of Birthdays to Mimi C. and Lori G. in NYC!!

*I recently came across a timely and interesting statistic in Health Magazine, especially as we get closer to the dreaded Chicago winter: 58.6% of Alaska residents get the recommended amount of physical activity versus 34.6% of Kentucky residents who do. 0 F is the average winter temperature in Alaska versus the average Kentucky winter temperature of 33F. Moral of the story: don't use weather as an excuse this winter to not exercise!

*Best of luck to all of the runners of the Bank of America Chicago Marathon this Sunday, October 11th!

Apricot-Glazed Pork Chops with Honey-Mustard Carrots

Yield: 4 servings (Serving size: 1 chop, 1 tablespoon glaze and 2/3 cup carrots)

*1 (16-ounce) bag crinkle-cut carrot coins
*4 (4-ounce) boneless center-cut loin pork chops (about 1/2" thick)
*salt, to taste
*black pepper, to taste
*1/4 cup apricot preserves
*2 teaspoons minced peeled fresh ginger
*2 tablespoons honey mustard

1) Place carrots in a medium saucepan; cover with water. Place over high heat; bring to a boil. Reduce heat; simmer uncovered.
2) Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Meanwhile, sprinkle salt and freshly ground pepper, to taste, over pork chops. Add chops to skillet and cook 4 minutes per side, or until barely pink in the center. Combine preserves and ginger; add to skillet with chops. Cook until preserves are bubbly and hot, turning chops once to coat with glaze.
3) Reserve 2 tablespoons of the carrot cooking liquid. Drain carrots; return to saucepan and toss with honey mustard. Add reserved cooking liquid and mix well; season with salt and pepper. Serve carrots alongside pork chops.

Nutrition Information:
Calories per serving: 209
Carbohydrate: 21 grams
Protein: 18 grams
Fat: 6 grams
Fiber: 3 grams

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