pork chops with braised cran-apple cabbage
Serves 4
- 4 pork chops, bone-in
- Fresh parsley, for garnish
- Mashed potatoes, for serving
Pork Seasoning
- 1 tablespoon oil
- ¼ teaspoon dry mustard
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon garlic powder
Braised Cabbage
- 1 ounce red wine
- 12 ounces shredded cabbage
- 2 fuji apples, peeled and grated
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup dried cranberries
- 7 ounces cranberry sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon sugar
- 1 tablespoon caraway seeds
- 1 tablespoon oil
- 2 teaspoons apple cider vinegar
pork chops with braised cran-apple cabbage
Preheat oven to 400 degrees F.
In a small bowl, combine the pork seasoning ingredients. Brush both sides of each pork chop with the mixture. Place onto a baking sheet and roast for 14 minutes, until browned on the underside and internal temperature of 165 degrees F at its thickest point.
Remove from the pan, cover with foil, and set aside. Keep warm. Deglaze the hot sheet pan with the red wine, scraping any browned bits from the pan.
In a medium bowl, combine the remaining ingredients, and distribute evenly on the baking sheet, mixing it into the juices on the pan as you spread it out. Cover with foil and braise for 30 to 40 minutes, or until tender. Place the pork chops on top of the braised cabbage, garnish with fresh chopped parsley, and serve warm with mashed potatoes.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
roasted chicken & veggies
Serves 4
- 1 whole chicken
- Fresh thyme, for garnish
Poultry Seasoning
- 1¼ teaspoons salt
- ¼ teaspoon dried thyme
- 2 tablespoons butter, melted
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
Roasted Vegetables
- 12 ounces purple or red sweet potatoes, peeled and speared
- 8 ounces carrots, peeled and speared
- 6 ounces onion, chopped
- ½ teaspoon salt
Preheat the oven to 350 degrees F.
Spachkock the chicken. Cut along both sides of the backbone to remove it. Once removed, place the chicken breast-side up on a parchment-lined baking sheet. Press down on the breasts to break the breastbone allowing them to lay flat.
Combine the poultry seasoning in a bowl and stir to dissolve the salt, then season the skin of chicken. Lift the skin off the breasts and thighs, then season the breasts and thighs under the skin.
roasted chicken & veggies
Cut the sweet potatoes and carrots into spears. Chop the onion into quarters leaving the root end intact. Toss the potatoes, carrots, and onions in oil to coat. Season with salt, then arrange around the chicken on the sheet pan.
Place the pan in the oven and roast to an internal thigh temp of 165 degrees F.
Let the chicken rest for 10 minutes prior to cutting and serving.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
WHAT IS SPACHKOCK? A cooking method used to promote more even heat distribution and roasting. The backbone is removed so the chicken will lay flat.
PRO TIP: Butter aids in browning. Other oils can be used, but you will have the best results when using butter.
Deborah Farmer
