Today was a beautiful Indian Summer day! After several days of drizzly weather, I took advantage of the clear sky and thought I could fire up the grill. I made a cilantro, lime marinade for some beautiful boneless pork chops. For the side dishes, I made a potato and cabbage dish and baked some apples. My mom made a similar potato/cabbage dish when I was young which I loved. She would pair it with kielbasa which is another great combination. The baked apples are a great way to get apple pie without the work of making crust! All of these recipes are super easy. The meat can be put in the marinade in the morning, but no less than 30 minutes. From the time I started cooking this evening to the table was an hour.
Cilantro-Lime Pork Chops:
1 cup canola oil
1/4 cup soy sauce
Juice from 1 lime ~2 tbsp
1 tbsp season salt
1/2 tsp salt
1/4 tsp pepper
Red pepper flakes to taste
4-5 boneless pork chops
Place pork chops in a gallon size baggie. Mix the other ingredients together and pour over chops. Place meat in the refrigerator for at least 30 minutes. Grill to taste.
Potato and Cabbage Casserole:
2 tbsp butter
1/2 head of cabbage cored and with outer leaves removed
1.5 lbs potatoes, peeled & cubed
1/2 cup heavy cream
1 tbsp course grain mustard
1/2 cup gruyere, Gouda or another good melting cheese, shredded. I used Kerry Gold Dubliner cheese
Preheat oven to 375*.
Melt butter in oven proof skillet. Slice up cabbage and add to the skillet. Stirring occasionally, cook until wilted which is ~5 minutes. Add potato cubes and salt to taste. Mix cream, mustard and pepper together then pour over cabbage & potato mixture. Stir, top with shredded cheese, cover with foil and bake for 15 minutes. Uncover and cook for an additional 15 minutes.
4 apples. Tart apple varieties work best to offset the sweet.
2 tbsp butter quartered
Core and scoop out middle of apple. Don't go through the bottom. Pack ~2 tbsp of brown sugar in each apple. Top each with a quarter of the butter and sprinkle with cinnamon. Bake in a 350* oven for 15-20 minutes.