Oven-Baked Fall Dinner

 

Cook the pork chops and the cabbage slices on the same parchment-covered baking sheet.

Crusty Oven-Baked PORK CHOPS

Ingredients

 

2 tablespoons honey mustard mustard

1 teaspoon crumbled dried thyme

1/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups dry bread crumbs

Four 8 -ounce center-cut loin pork chops, each 1 inch thick, well trimmed of fat

2 tablespoons olive oil

Directions:

Combine the bread crumbs with the thyme, salt and pepper.

Coat the chops on both sides with the mustard.

Firmly dredge each chop in bread crumb mixture to coat both sides.  Refrigerate chops in a single layer on a platter lined with wax paper for at least 1 hour. (chilling prevents the coating from coming off during cooking)

Preheat to 400 degrees F.  Line a shallow baking pan with parchment paper, and lightly brush 1 tablespoon of oil over the surface of the paper.

Place chops in prepared pan 2 inches apart.  Lightly drizzle the remaining 1 tablespoon oil over the chops and bake in a preheated oven until the underside is lightly golden and slightly crispy, about 10 minutes (check by lifting with a broad metal spatula). 

 Remove from oven and carefully turn chops with a metal spatula.  Return to oven and continue cooking until the second side is slightly crispy about 15 minutes.  Transfer to a platter, garnish with thyme, and serve.

Roasted Cabbage Slices

Ingredients

  

2-1 inch cabbage slices from the center of a large head of cabbage

2 tablespoons olive oil

½ teaspoon sea salt or to taste

1 teaspoon p paprika

1 teaspoon garlic powder

½ teaspoon red pepper flakes

Directions

Place your cabbage steaks on a parchment paper-lined baking and leave a littlebit of room between each one to help with even cooking.

Brush the cabbage with olive oil, being sure to coat them thoroughly. 

Then generously sprinkle the salt, garlic powder, and paprika on top.

Flip the steaks over and repeat the process, brushing them with oil and sprinklingon the seasonings. Then add a pinch of red pepper flakes to each one.

Bake them at 400°F for about 25-35 minutes, until the leaves become browned andthe center is nice and tender. Serve these Cabbage Steaks hot out of theoven.

Three Bean Salad

Ingredients

1 cup canned chickpeas, rinsed and drained

1 cup canned Great Northern beans, rinsed and drained

1 cup canned kidney or red beans, rinsed and drained

1/2 cup finely chopped red onion

1 small red bell pepper, diced 

1 small green bell pepper, diced 

2 tablespoons Greek yogurt or sour cream

1 Tablespoon mayonnaise

1 Tablespoon coarse seed mustard

1 tsp. lemon juice

2 dashes of hot pepper sauce

1/2 tsp. salt

1/4 teaspoon ground black pepper

2 teaspoons extra virgin olive oil

1/2 cup chopped fresh dill

1/4 cup chopped flat-leaf parsley

Directions

In a mixing bowl, combine beans with onion and peppers, if using.

For dressing, place in mini food processor the yogurt, mayonnaise, mustard, lemon juice, hot sauce, salt and pepper and whirl to combine.

With the motor running, drizzle in oil.

Add dressing to beans and mix to combine.

If serving immediately, mix in dill and parsley. Or, cover the dressed beans and refrigerate for up to 8 hours, adding herbs just before serving.