We have been out of commission for a bit because The Chef decided to mandolin his whole finger off the day of the Super Bowl, yes it required going to the hospital and I cleaned blood off everything for a week.
We have also been working on some HUGE adult decisions lately so our stress level is almost over our (my) wedding planning stress.
So as his first meal back we made some warm comfort in a bowl. Most of it was spur of the moment decisions and it turned out like a fun version of poutine!
To be honest I could say more but life is exhausting lately and my brain might come out my ears if I keep typing.
FROM THE CHEF:
Pork, Potato, and Cabbage Bowl
2 pork chops
⅓ head of cabbage
2 russet potatoes diced
2 cups beef stock or au jus
2 Tbsp yogurt
Approximately ½ cup flour
3 Tbsp olive oil
1 Tbsp paprika
1 tsp cayenne pepper
Salt and pepper to taste
2 Tbsp chopped fresh parsley
T Tbsp garlic powder
- Preheat oven to 400 degrees
- Combine paprika, cayenne pepper, and garlic powder with a dash of salt and pepper. Combine with 2 Tbsp olive oil.
- Reserve half of the spice mixture for the pork chops. Toss the potatoes with the rest.
- Put the diced potatoes in a baking dish. Add the yogurt and 1 Tbsp parsley, stir to coat.
- Cover the baking dish with foil and cook for 1 hour.
- Brush the pork chops with the reserved spice mixture.
- Heat 1 Tbsp olive oil in an oven safe pan
- Sear the pork chops on each side for approximately 2 minutes, until it has browned.
- Add the cabbage to the pan and drizzle with olive oil. Add a dash of salt and pepper
- Place the pan in the oven and cook the pork chops for 8 to 9 minutes.
- Heat the stock or au jus in a pan until warm.
- Slowly add flour until the stock has thickened into a nice brown gravy.
- Add a dash of pepper.
- Divide the cabbage and potatoes between two bowls.
- Slice the pork chops.
- Top the cabbage and potatoes with your pork chops.
- Drizzle with gravy, top with the remaining 1 Tbsp parsley and devour!