NEWS

  • MLK DAY: Monday 1/15 we will have an abbreviated schedule. Please rsvp via Xplore before arriving to class!
    • 6:30a, 8:30a and 5:30p classes ONLY

RECIPE OF THE DAY

Holly
Wayland
5:30am Class

SKILLET PORK CHOPS WITH SALSA VERDE

INGREDIENTS:

    • 1 1/2 teaspoons sweet paprika
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Four 12- to 14-ounce bone-in pork loin chops, about 1 inch thick
    • Extra-virgin olive oil, for cooking

    Salsa Verde:

    • 2 cups loosely packed fresh Italian parsley leaves
    • 2 tablespoons capers, drained
    • 1 tablespoon lemon juice plus 1 teaspoon lemon zest
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground cayenne, or to taste
    • 3 scallions, coarsely chopped
    • 1 clove garlic, crushed and peeled
    • 1/3 cup extra-virgin olive oil

DIRECTIONS:

  • For the pork chops: Preheat the oven to 425 degrees F.
  • Combine the paprika, salt and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
  • For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
  • For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve with roasted potatoes drizzled with the salsa verde.

WOD

“Open 20.1”

METCON

10 Rounds
8 Hang Power Snatch
10 Bar Facing Burpees

Weight: 95/65

MOVE

10 Rounds
8 Power Snatch
10 Burpees

Weight: 55/35

MASTERS

10 Rounds
8 Hang Power Snatch
10 Lateral Burpees

Weight: 75/55

WOD GUIDANCE & GOALS
Choose a weight for the power snatches, that you can cycle for 8 reps unbroken, for at least the first few rounds of the workout. Try to complete the snatches in :30 or less. Then chip away at the bar facing burpees. Complete the burpees in :60-:75. Target 17 minutes.

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