Roasted pork chops & veggies

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Posted: Friday, August 24, 2018 6:00 am

The hubby and I love to cook together, and eat together. For us, food isn’t just a necessity; it’s also a comfort and a reward. (We’ve obviously deserved a lot of comfort and rewards over the years.)

This past year hasn’t been a great one fitness-wise, mostly because I was out of commission for a while after a minor foot surgery that took much longer than I expected to fully heal.

I’ve been griping about my weight – as I’m prone to do because I find it easier than diet and exercise – and a few weeks ago the hubby suggested we work together on being healthier.

He wasn’t looking for a drastic lifestyle change, mainly healthier meals and less snacking, and I jumped at the hubby’s suggestion because I have difficulty making these types of changes on my own. I have zero willpower, so it has to be a team effort for me to be effective. (For example, the only way for me to not eat all the junk food in the house is to make sure no one buys it in the first place.)

The hubby also suggested we start getting more exercise together. Working out is much easier with a buddy, especially one who knows what best motivates you – and when you’re making up excuses to avoid doing your cardio.

Thoroughly invigorated by our conversation, I hopped out of bed to start Day 1 of our journey together. And promptly fell down the stairs. (If you’re among the few people who haven’t seen a photo of the massive bruise on my backside, consider yourself lucky.)

During my temporary – and graceful – reprieve from our fitness regimen, I’ve been focusing on low-fat suppers. This sheet pan supper is loaded with veggies, and the pork gets a surprising amount of flavor from the dried spices.

In fact, my 8-year-old was hesitant to try the pork because he thought it had too much seasoning on top. I served his pork chop upside down and he asked for seconds.

I nearly fell off my chair.

For the recipe, see the Banner's online or print edition.

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