Time For A Diet!!! And Pineapple-Glazed Pork Chops!!!

Finally. Life without access to a computer is the worst. But now I'm back.

So to update on my life. Computer broke and it took 2 weeks to get it fixed, my son is now trying to run away when he has something he knows he's not suppose to have, and I have decided to go on a diet. That's right, anti diet is going on a diet. My reason is my back pain which is caused by my large ta-tas. I'm not stranger to back pain. I was 115lbs with DD cup size. Now I'm 153lbs with DDD breast. Damn pregnancy made me grow. It's truly needed though. So as of  today, I'm stating my "Get back into shape and make my boobs go away so I don't have to have surgery" diet.

So what was the first day of my diet like. None eventful. I took care of my son, slept when he went down, and made a delicious dinner. Thankfully the food was low in calories. I believe no more then 530, but then I don't count my calories. So for a while I will be blogging about my dieting and seeing how much weight I can lose. Wish me luck.

And just to add, this is the recipe for Pineapple-Glazed Pork Chops. It is only 226 calories and if you are following Weight Watches, is only 5 points.

4 (4-ounces) lean boneless pork loin chops, trimmed
1/4 teaspoon salt
1/4 teaspoon ground pepper
Vegetable cooking spray
1 (6-ounce) can unsweetened pineapple juice
2 tablespoons brown sugar
1 teaspoon dried crushed rosemary
1/4 teaspoon garlic powder

Flatten the pork with the palm of your hand slightly then sprinkle salt and pepper.

Coat a larger skillet with cooking spray and place over high heat until hot. (Now do not add too much of the cooking spray. Though they are a great alternative to using oils which can add up in calories, using too much of the spray can do the same.) Add your chops, cooking them 1 minute on each side until browned. Reduce heat to medium and continue to cook another 4 minutes on each side or until they are done. Remove them from the skillet and set aside but keep them warm.

Add the pineapple juice, brown sugar, rosemary, and garlic powder to the skillet and stir well. Cook over high heat, stirring constantly as you scrape particles that stuck to the bottom of the pan. Cook for 5 minutes or until the mixture thickens.

Return the chops to the skillet, turning to coat with the glaze. (Now what I did differently is I added the chops back in the skillet and placed the lid over it. This allowed some of the flavor to penetrate the meat. But you can do what you wish) Serve.

Serve this with couscous and baby carrots.

The recipe also calls for 2 tablespoons dry sherry that is to be added to the juice mixture. It is actually an optional ingredient, but trust me you won't miss it.

I'm telling you this meal is divine. You will be thanking me when you try this.