Oven-Fried Pork Chops, Roasted Asparagus, Romano Garlic Brown Rice & Sweet Chili Cabbage Sauté!
This is the fourth time I’ve tried to post this since I made it last night…fingers crossed that this one works :)
All recipes serve 2 (or 1, if you like leftovers the next day).
Oven-Fried Pork Chops & Roasted Asparagus (all on one baking sheet):
- 2 bone-in pork chops
- 1/2 c Italian dressing
- Pan Spray
- 1 c Seasoned Bread crumbs
- Handful of asparagus, rinsed and woody ends trimmed off
- Drizzle of EVOO, sprinkle of s & p
Marinate chops in dressing in a resealable bag at least 15 min, or at most overnight.
Preheat oven to 425 F. Line a baking sheet with foil, spray liberally with pan spray.
Lightly shake off excess dressing from chops, then dredge both sides in crumbs, coating well. Place on one side of pan and bake 15 minutes.
While pork cooks, toss asparagus in oil and salt/pepper to coat, then spread evenly along one half of baking sheet and roast alongside pork chops for an additional 10 minutes or until chops are cooked through.
Romano Garlic Brown Rice:
- 1 c dry brown rice, cooked according to package directions (should yield about 2 c)
- 1/2 c grated Romano cheese
- Sprinkle of garlic powder, s & p, parsley, and onion powder to taste
Combine all ingredients, tossing with a fork to fluff.
Sweet Chili Cabbage Sauté:
- Pan Spray
- 2 t minced/chopped garlic
- 1/4 c thinly sliced onion
- 1.5-2 c chopped cabbage
- 2 T water
- 2 T Sweet Chili Sauce (I like Mae Ploy’s version)
- Dash of red pepper flakes (optional, for a little kick)
Heat a sauté pan over medium heat. Coat with pan spray. Add garlic and onion, stirring until fragrant, about 1 min. Add cabbage, stir and cook about 2-3 min. Add water and let steam uncovered about 2 min. Add sauce (and red pepper flakes, if using) and toss to coat, cooking about 2-3 min more or until desired tenderness (I like mine a little crunchy).