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@umabellavida.flex: vem ficar desse lado pra aprender como transformar seu corpo e sua mente ✨ #Fitness #health #fyp

Bella | Dieta Flexível 💚
Bella | Dieta Flexível 💚
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Region: BR
Tuesday 19 October 2021 14:31:16 GMT
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Comments

aliine_cunhaa
Aline Cunha :
Todas as séries você faz até a falha?
2021-10-20 05:33:45
3
dudamotta345
duda💋 :
miga me dar dicas pra malhar em casa por favor
2021-10-19 20:44:13
2
amy01l
augustinho carara :
comheci seu perfil por um vídeo na fyy e estou amando, seus vídeos são MT informativos e didáticos
2021-10-19 20:17:29
1
rebecrr
Rebeca :
De onde o look???
2021-12-12 01:53:15
1
luanasilva._x
luana :
como fazer o déficit calórico?
2021-10-21 00:03:20
0
mendeeszz
Evelyn Mendes :
você já tez bulking??
2021-10-23 00:32:18
0
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It wasn’t too long ago I posted my Creamy Lemon Salmon, so thought I’d show you the pork version! Another quick and easy dinner that never fails. Enjoy 😄 Chris x CREAMY LEMON THYME PORK CHOPS | Serves 4 INGREDIENTS 4x Pork Chops, brought close to room temp* Salt, Black Pepper & Garlic Powder 1 tbsp Olive Oil 2 tbsp Butter 2 Shallots, very finely diced 2 cloves of Garlic, very finely diced 2 tsp Fresh Thyme Leaves, finely diced 1 Lemon, zested and halved 180ml / 3/4 cup Chicken Stock 180ml / 3/4 cup Double/Heavy Cream, at room temp 1 heaped tsp Dijon Mustard METHOD 1️⃣Pat the pork chops dry with then season both sides with a pinch of salt, pepper & garlic powder.
2️⃣Add 1 tbsp olive oil to a large heavy-based pan over high heat. Add the pork chops and fry both sides for a couple of minutes, or until golden brown on the outside and just about cooked through the centre (timings will depend on thickness of the chops). Stack the chops on top of each other with the fat aligning, then use your tongs to flip them on the sides and sear the fat for a couple of mins. Remove from pan and place to one side. Lower heat to medium. 3️⃣Melt in the butter, then fry the shallots until they begin to soften and turn golden. Add the garlic, thyme & lemon zest and fry for another 30 seconds or so. 4️⃣Stir in the stock and cream, then stir in the mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you'd prefer. Simmer for around 5 mins until the sauce thickens, stirring somewhat frequently. 5️⃣Stir in any resting juices from the pork, then season to taste and adjust if needed. Add the pork chops in and baste in the sauce, then serve up and enjoy! *Here I used some boneless loin chops which were about 120g/4oz each. They're pretty thin, hence the quick cooking time. You could also use larger pork chops, they'll obviously just take longer to cook. In all cases, you'll want to get the internal temp of the pork to at least 63C/145F (will be a blush of pink at this temp). Also, if the strip of fat is quite thick consider scoring it so it doesn't cause the pork to curl up in the pan.
It wasn’t too long ago I posted my Creamy Lemon Salmon, so thought I’d show you the pork version! Another quick and easy dinner that never fails. Enjoy 😄 Chris x CREAMY LEMON THYME PORK CHOPS | Serves 4 INGREDIENTS 4x Pork Chops, brought close to room temp* Salt, Black Pepper & Garlic Powder 1 tbsp Olive Oil 2 tbsp Butter 2 Shallots, very finely diced 2 cloves of Garlic, very finely diced 2 tsp Fresh Thyme Leaves, finely diced 1 Lemon, zested and halved 180ml / 3/4 cup Chicken Stock 180ml / 3/4 cup Double/Heavy Cream, at room temp 1 heaped tsp Dijon Mustard METHOD 1️⃣Pat the pork chops dry with then season both sides with a pinch of salt, pepper & garlic powder.
2️⃣Add 1 tbsp olive oil to a large heavy-based pan over high heat. Add the pork chops and fry both sides for a couple of minutes, or until golden brown on the outside and just about cooked through the centre (timings will depend on thickness of the chops). Stack the chops on top of each other with the fat aligning, then use your tongs to flip them on the sides and sear the fat for a couple of mins. Remove from pan and place to one side. Lower heat to medium. 3️⃣Melt in the butter, then fry the shallots until they begin to soften and turn golden. Add the garlic, thyme & lemon zest and fry for another 30 seconds or so. 4️⃣Stir in the stock and cream, then stir in the mustard and your preferred amount of lemon juice. I usually go for 1 tbsp lemon juice (~ half a lemon), but start with less and work up if you'd prefer. Simmer for around 5 mins until the sauce thickens, stirring somewhat frequently. 5️⃣Stir in any resting juices from the pork, then season to taste and adjust if needed. Add the pork chops in and baste in the sauce, then serve up and enjoy! *Here I used some boneless loin chops which were about 120g/4oz each. They're pretty thin, hence the quick cooking time. You could also use larger pork chops, they'll obviously just take longer to cook. In all cases, you'll want to get the internal temp of the pork to at least 63C/145F (will be a blush of pink at this temp). Also, if the strip of fat is quite thick consider scoring it so it doesn't cause the pork to curl up in the pan.
ياربي-ونت-طبيب-يالقادر-بدوايا #ilyass_elmaliki #سنة2025 #اغاني #محمد #شعب_الصيني_ماله_حل😂😂 #رمصان_کریم #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #algeria #اغاني_مغربية #ليبيا #virał #شاشة_سوداء #ترند_تيك_توك #رمضان_كريم #studio #أخبار_المغرب
ياربي-ونت-طبيب-يالقادر-بدوايا #ilyass_elmaliki #سنة2025 #اغاني #محمد #شعب_الصيني_ماله_حل😂😂 #رمصان_کریم #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #algeria #اغاني_مغربية #ليبيا #virał #شاشة_سوداء #ترند_تيك_توك #رمضان_كريم #studio #أخبار_المغرب
I’m a Matcha 🥷🏿 now
I’m a Matcha 🥷🏿 now

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