Well yesterday was busy, to say the least.  I dropped my son off at daycare, stopped at the store, came home just in time for the plumber to arrive, tried to fit in a workout, got showered and ready for an interview, drove to the interview and got caught by a train 1 mile from the entrance (seriously?  I’m never late.. that is like my worst nightmare come true!), drove to daycare (late) to pick up my son, drove home to pick up our sick kitty, went to the vet, came home, and realized I didn’t have chicken broth for last night’s dinner.

I mixed up some bouillon and water but I just knew it wouldn’t work right so we scrapped the idea and the Kidd family headed to a local restaurant in our Blackhawks gear to watch the hockey game and order some food.  We had a great chopped salad and (ok I admit it) french fries.  There went my diet for the day.  Oh well, it happens.

I guess I made up for it the night before.  I made this pork dish from Weight Watcher’s website that I thought was amazing.  I love arugula… so I figured this would be a good one.  I used small pork chops, and grilled them on my indoor grill pan.

Grilled Pork with Arugula and Tomato Salad

courtesy of Weight Watchers online
serves 4
WW points: 5

1 1/4 pound(s) lean pork tenderloin, thinly sliced into 8 pieces (I used lean, boneless pork chops)
1/4 cup(s) fresh lemon juice, divided (about 2 small lemons)
1 Tbsp minced garlic, or 2 small chopped garlic cloves
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 spray(s) cooking spray
8 cup(s) arugula
2 cup(s) cherry tomato(es), halved, red and yellow varieties if possible
1 tsp balsamic vinegar
1 Tbsp olive oil, extra-virgin

Place pork between 2 sheets of waxed paper and flatten by rolling over with a rolling pin a few times; place pork in a releasable zip-close plastic bag (or glass container).

Add 2 tablespoons of lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to bag (or container); seal bag and shake to mix and coat (or stir and cover). Let marinate for at least 10 minutes but no more than 1 hour.

Off heat, coat a grill rack or stove top grill pan with cooking spray; preheat to medium-high heat. Grill pork until cooked through, flipping once, about 2 to 3 minutes per side.

Meanwhile, in a large bowl, combine arugula, tomatoes, remaining 2 tablespoons of lemon juice, vinegar, oil and remaining 1/4 teaspoon each of salt and pepper; toss to combine. Serve pork with salad on top. Yields 2 pieces of pork and about 2 1/4 cups of salad per serving.

~M

Oh, and a side note, the kitty seems to be better today! Let’s hope so!!