I’m too lazy to write an intro. Or maybe it’s because I just played way too much Sims 3 and I’m tired (I have a teen daughter and I’m about to become an elder but my husband who used to clean my house for a living wanted to have another child and I literally just got home with the new baby. It’s another girl in case you were interested.). Coincidentally, this dish is perfect for when you want to do minimum prep and get dinner ready in a jiffy. Yeah. That’s probably why I made it for dinner tonight.
It won’t blow you away (more on that later) but hey, prep will take you all of 15 minutes. The pork chop and roasted cabbage recipes were both online finds. Recipes below reflect little changes I made and are in to-do order.
For the baked pork chop, you’ll need:
5 boneless pork tenderloin chops (about 1/2 inch thick)
2 T soy sauce
4 T vegetable oil
4 T Muscovado sugar
2 T Worcestershire sauce
2 t fresh lemon juice
4 T ketchup
1 t freshly ground black pepper
1 T minced garlic
1. In a medium bowl/baking dish, mix all ingredients except the pork and mix well.
2. Place the pork chops inside and move them around so they get coated evenly with the marinade. When done, cover with cling wrap and refrigerate anywhere between an hour and overnight. I marinated mine for an hour (of Sims 3!).
As serving time approached, I got started on my lemon roasted cabbage. For this dish, you’ll need:
1 medium head cabbage
2 T olive oil
3 T fresh squeezed lemon juice
salt and pepper to taste
lemon wedges to serve
1. Preheat your oven to 220 C. In a small bowl, mix the olive oil and lemon juice.
2. Cut the cabbage into 8 equal wedges. Lay them on a baking tray and drizzle with the olive oil-lemon juice mixture (or brush on the mixture if you own a pastry brush). Flip them over and repeat. Season generously with salt and freshly ground black pepper.
3. Pop in the oven and roast for about 15 minutes or until you notice that the edges are starting to char. Flip them and repeat. Transfer to a serving platter and set aside.
4. To cook the pork chops, turn down the oven to 175 C. Place the chops on a baking tray. Smear half the marinade on top. My chops were on the thin side and I found that they only needed to cook about 15 minutes on each side.
Lots of pan juices by the time I was done. I didn’t want mine to finish cooking while sitting in liquid so once they were almost done, I pulled the tray out of the oven and poured the pan juices into a bowl to serve as sauce. I brought the tray back into the oven and set it on broil to brown the top a little bit.
Serve with a drizzle of sauce and a wedge of lemon.
This pork was like Filipino-style barbecue but with like, 72.6% of the flavor. It was just lacking a tiny bit of everything although the sauce helped. Perhaps I should’ve left it to marinate a while longer? It was my first time to make the lemon roasted cabbage and I think I might keep it. The sweetness is nice with the char and acid (you must drizzle it with more fresh lemon juice). The core is a bit bitter but a little bitter is OK in my book.
Wait. I think I hear my new baby crying. Gots to go.
Fun Food Fact: I was gonna choose just one tidbit from this website but I’m failing miserably. It’s all so fascinating!