20 Minute AMRAP:
50 Wall Balls (20/14)
40 Box Jumps (24/20)
30/24 Calorie Row
20 Toes to Bar
10 Bar Muscle-ups
Recipe of the Week:
We found another easy recipe for any night of the week! Just add your favorite healthy carb and then make this Cumin-Roasted Pork Chops and Brussels Sprouts recipe!
teaspoon kosher salt, plus more as needed
1 teaspoon whole cumin seeds
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon crushed red pepper flakes, or to taste
2 cloves garlic, finely grated or minced
2 bone-in pork chops, about 1½-inches thick (1¾ pounds total)
1 pound Brussels sprouts, trimmed and halved through the stem
1/4 cup whole sage leaves
2 tablespoons extra virgin olive oil
lemon wedges, for serving
1) In a large bowl, mix together the salt, cumin seeds, ground cumin, black pepper, chile flakes and garlic until it resembles wet sand.
2) Smear the mixture all over the pork and let sit at room temperature for at least 20 minutes, or in the refrigerator for up to 24 hours.
3) Heat oven to 450 F.
4) In a small bowl, toss the Brussels sprouts and sage leaves with the oil and a large pinch of salt and pepper. Spread out on a quarter-sized rimmed baking sheet (or a 9- by 13-inch baking dish) and place in the oven. Place the pork on a quarter-sized rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
5) Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through and the sprouts are browned and tender, about 3-5 minutes for the pork and 5-10 for the sprouts. Serve with lemon wedges.