Ever notice that? On Monday, the most routine things seem a little blurry, a little slow to focus. As if I've passed Go but only rolled a 1. Know what I'm saying?
For instance, this morning I'm pretty sure I spent more time driving to and from the gym and searching for an elliptical machine that had a working TV, sound, AND didn't shut off on it's own mid-workout than I actually spent sweating.
And then I made myself extra late by trying unsuccessfully to cover up the freak sunburn I got on only one side of my face at the Phillies game yesterday. No amount of cover up can address the fact that moisturizer with SPF 4 applied at 8am does not actually count as solid, all-day sun protection.
I know, such problems I have. Not earth-shattering but just enough to make me feel like...
Ugh, you know what? Please shut me up. This post really stinks. Doesn't it? Sometimes I don't even know why such boring things come out of my mouth! Er, come out of my fingers. You know what I mean. You were thinking it too. See, this is real life. Monday is not glamorous, and I am just stuck knee-deep in it.
Make pork chop suey. It's healthy, it's easy, it tastes good, and it'll get you to Tuesday. That is all.
Pork Chop Suey
Adapted from Cooking Light
1 lb pork tenderloin or lean pork chops, trimmed and cut into 1-inch strips
1/4 c flour
2 tbs canola oil
2 c thin-sliced bok choy
1 c red bell pepper, cut into strips
1 c onion, sliced
8 oz can of water chestnuts, drained
2 cloves garlic, minced
1/4 c low-sodium, fat-free chicken broth
1/4 c low-sodium soy sauce
1 tbs cornstarch
1 tbs sherry vinegar
1/2 tsp ground ginger
2 c cooked brown rice
Combine the flour and the pork strips in a large zip-lock bag. Shake until the pork is well-coated in the flour.
Heat 1 tbs canola oil in a large skillet over medium-high heat. Add the pork, cook for 5 minutes or until browned and cooked through. Remove from the pan and set aside.
Add the remaining 1 tbs oil to the pan. Add the bok choy, red pepper strips, onion, water chestnuts, and garlic. Stir fry for about 3 minutes.
Combine the chicken broth, corn starch, soy sauce, sherry vinegar, and ginger in a measuring cup or bowl, and stir well with a whisk. Add the pork back to the skillet, and then add in the chicken broth mixture. Cook for 1 minute or until thick, stirring often.