Last updated on February 23, 2019 by Liza Hawkins
We have a three day weekend upon us and I, for one, can totally use it.
A normal 30-something with a busy schedule and two smallish kids would take the three days and
catch up on laundry and housework relax. But me? Noooo.
This weekend my almost-40 husband and I are backpacking for my sister’s 30th birthday. As in, ditching the kids at my parents’ farm and hiking in the Dolly Sods wilderness around a 13+ mile loop for three days with six people.
Because, who needs rest and relaxation? Not me.
And who needs running water and bathrooms?
Me. Not me.
The views promise to be stunning, and the climate is supposed to match that of the Canadian wilderness. Check it out:
The 17,371 acre Dolly Sods Wilderness in the Monongahela National Forest is part of the National Wilderness Preservation System. It is located in Grant, Randolph and Tucker Counties, West Virginia. The Dolly Sods Wilderness contains much of the Red Creek drainage and contains bog and heath eco-types, more commonly typical to southern Canada. Elevations range from 2,500 to over 4,700 feet.
We’re packing light, and that means clothes AND food. Hot dogs, rice, Ramen, peanut butter, bread and apples. And a water filter, because remember? Yeah. No running water.
And definitely not these yummy teriyaki pork chops we had a few nights ago.
What are your plans for Memorial Day weekend?
These teriyaki pork chops will have you coming back for more - goes great with fried rice!
- 4 boneless pork chops (about 3/4)
- 2 tablespoons extra virgin olive oil
- 1/4 cup extra virgin olive oil
- 1/4 cup teriyaki sauce
- 2 tablespoons champagne vinegar
- 1 teaspoon garlic salt
- 1/2 teaspoon ground pepper
- 1 lime (juiced and zested)
- 1 teaspoon sea salt
To prepare the marinade:
- Whisk together 1/4 cup of olive oil, teriyaki sauce, lime juice & zest, vinegar, garlic salt and pepper in medium bowl.
- Add the pork chops to the marinade in the bowl and make sure they are completely coated. Then, place the bowl into the fridge and let it chill for about 30 minutes.
To cook the pork chops:
- Add 2 tablespoons of olive oil to a large skillet and set it to warm over medium-high heat for 5 minutes. Pull one chop out of the marinade, sprinkle it with sea salt, and then place it in the skillet. Repeat with the other 3 pork chops.
- Let the teriyaki pork chops cook for 4 minutes, then flip them and continue cooking for an additional 4 minutes. Take the chops out of the pan and let them rest for 5 minutes before serving.
You can find more of my pork chop recipes here!