I am so excited to have my own kitchen again and as we come down the homestretch to Thanksgiving and the whole holiday season, I am thoroughly enjoying it!
The above dish was one I tried out yesterday. You can see one of my red potato wedges peeking out of the cabbage, onion, and garlic mixture. I had such high hopes for this dish. Unfortunately, I only gave it an hour to cook, when it could have used one and a half. Oops! You, on the other hand, can learn from my mistake, and cook it awhile longer so that you can enjoy all the wonderful flavors!
Here is what you’ll need:
5-7 medium red potatoes washed and cut into wedges, salted and peppered to taste.
1/2 cup safflower (sunflower) oil drizzled on top of the potatoes
4 thick-cut boneless pork chops
1 tiny head of red cabbage (or use some from a big head and save the rest for beef soup!)
1 large, sweet onion
2 tsp. minced garlic in water, drained
The Night Before: Chop the cabbage and onion finely. Add the minced garlic and place in a container in the refrigerator overnight for the flavors to meld.
The Night of Dinner: Arrange your salt and pepper sprinkled potatoes in your 9″ x 13″ pan. Drizzle the oil over the potatoes. Slice the pork chops in half, flat wise, while leaving two sides still attached. Do the same to the other three pork chops. Stuff these with as much of the cabbage, onion, garlic mixture as you can fit. Salt and pepper to taste. Put the remainder of the mixture over your potato wedges.
Cover with foil and bake at 375°F for 1.5 hours or until pork reaches 145°F and the potatoes are cooked through. Let rest for 3 minutes before serving. Enjoy!