The idea of slicing cabbage into chunks, smearing olive oil on top of it, and sticking it in the oven seemed rather foreign to me. There just seemed something wrong about it, something that should never be done or something. But I pushed my judgments aside because Martha Stewart usually knows what she’s talking about when it comes to food. If it’s okay with Martha, it’s worth trying.
Even though these two recipes had different cooking times and temperatures, I stuck the cabbage in the oven at the same time I was doing the pork chops. Parts of it came out a little charred, but it was easier than putting the cabbage in for 40 minutes at 400 and then putting the pork in for 30 more minutes at 425.
Most of dinner’s cook time last night involved watching Project Runway, because I had to wait for it to cook.
It was a delicious meal and I’ll definitely do cabbage this way again.
Parmesan Baked Pork Chops
2 tbsp flour
1/2 tsp salt
1/2 tsp paprika
1/8 tsp pepper
1 egg, beaten
2 tsp Worcestershire
1/2 cup dry bread crumbs
2 tbsp Parmesan cheese
2 pork chops, boneless
1. Preheat oven to 425. In a shallow dish combine the flour, salt, paprika, and pepper. In another shallow dish combine the egg and Worcestershire sauce. In a final shallow dish combine the bread crumbs and Parmesan.
2. Coat each pork chop with the flour. Then dip in the egg. Finally coat with the bread crumbs. Place in a baking dish. Bake for 35 minutes. Serve on top of cabbage (recipe follows.)
* serves 2
3 tbsp olive oil
1 head of cabbage, cut into 1-inch thick rounds
salt and pepper, to taste
ground thyme, to taste
1. Preheat oven to 425. Brush a rimmed baking sheet with 1 tbsp olive oil. Place the cabbage rounds on the baking sheet.
2. Brush the cabbage with the remaining olive oil. Sprinkle with salt, pepper, and thyme. Bake for 35 minutes.
* serves 6
* This recipe is shared with Weekend Cooking