I had a slow morning this morning, and a slow day all day. Everything about it was slow. The weather was stunningly beautiful, and because it’s that sunny day between two major rain storms, people around me seemed to be more interested in enjoying the weather than anything else. And I don’t blame them at all!
You know that “sweet” quality to the air the morning after it rained hard? Everything, everywhere almost smells like a flower garden is right next to you? Or there was a freshly cut lawn right up-wind of you… That’s the quality that the air had while I was running for the ferry in the morning. And the air still felt like that when I went out for a late-morning walk. By the time lunch came around, the sun had taken care of most of that, but it was a reasonably warm day, not too hot, and the sun was beautiful, surrounded by blue skies in every direction!
So of course, I had to come home and make a slow-cooked meal, using awesome ingredients, while my wife and I went outside together to enjoy the weather! I’ve now brought to you a slow-cooked Chicken meal, designed to be done from frozen while you work out. I’ve brought a steak meal which, like the chicken, was designed to be done from frozen and while you work out. Yesterday I brought a ground-beef meal along those same lines. And finally today I am completing the “Standard 3” commercial meats, and bringing you a pork meal, from frozen, designed to be cooked while you work out. I really love putting together simple, easy to follow recipes which will work for anyone in any situation. Because I live a busy life, and I don’t need to sacrifice my food quality in order to get the other important parts of my life in place. My food can cook while I’m getting my workout!
- 1 lb Pork Chops, thick cut (see this link for Pork Quality information)
- 1 large Red Onion (Organic, of course!)
- 1 large Mango (also Organic!)
- 1 tablespoon Coconut Oil
- Turmeric and Pepper
Cook time: at least 60 minutes
Drop the frozen pork chops in a pan with the coconut oil and turn it on high. Start chopping the onion first, since that will cover the rest of the pan bottom. These can be fairly large pieces because the cooking process is going to reduce them to near-mush, which is exactly what we’re going for! Add these to the pan as soon as possible, and turn the pan down to “Simmer” or about 2 out of 10.
As soon as you’re done chopping the onion and adding it to the pan, start chopping the mango. This will work well with either fresh mango or dried mango, since the cook process is quite long and there’s plenty of time to re-hydrate in the covered pan. But of course, everything is better when you have fresh ingredients! Chop the mango as small as you have patience for. I got mine down to about 1/2 inch cubes, which turned out quite well! It can be a challenge chopping mango up that small, but keep at it and you’ll appreciate the results!
Once all of the ingredients are in the pan, go ahead and spice everything. I put the spice sparingly on the pork chops themselves, and generously on the mango and onions around the outside of the pork. The way I hoped it would work out (and it did!) is the spices and the flavors of the onions and mango would all mingle in the bottom of the pan where the pork is slow-cooking. That way, the flavors will sink in to the meat, and taste delicious!!
Cover the pan and head out for your workout. When you get back, turn the heat up to high and uncover the pan for another 5 minutes or so, throw together a quick side salad of some delicious greens, and sit down and eat! Cook time should be at least 60 minutes, so if your workout is shorter than that, you have time for a shower too, and maybe some stretching. Go ahead and take your time. At this temperature, you can let it cook for too long without any fear of overcooking the meat.
- What do you do with those 60 minutes while your meal is slow-cooking? Workout? Yoga?
- Do you have other favorite cook-while-you-workout recipes that you want to share?