- Pork Chops – your portion
- Garlic Cloves – about 4
- Your choice of herbs – a handful
- Butter- 2 TBS
- For the Coleslaw
- Green Cabbage – Cored and finely shredded
- Cucumbers and/or red onion – 1 cup, peeled, sliced paper-thin
- kosher salt – 3 TBS
- For the Dressing
- White Vinegar – 1/2 Cup
- Sugar – 1/2 Cup
- Salt – 1/2 Tsp
- Dijon Mustard – 1 TB
- vegetable oil – 1/4 cup
- Heavy Cream – 1/4 cup
- Sour Cream – 2 TB
- Salt & Pepper – to taste
- The Cole Slaw dish improves over a few days time, so it’s a great one to prep ahead of time. Sample it over the course of time and see what you think!
- For the coleslaw: Mix shredded cabbage and sliced cucumber and/or red onions in a large colander, toss well with salt, and let wilt for 20 minutes. Squeeze the slaw by the handful to extract as much liquid as you can, then toss and loosen it up again, placing in a large bowl.
- For the dressing: Bring the vinegar, sugar, and salt to a boil over medium heat, stirring until the sugar is dissolved. Boil for 3 minutes, and whisk in the Dijon mustard and oil. Pour the hot dressing over the slaw, and stir well to blend. Cool slightly before stirring in the heavy cream and sour cream. Taste for seasoning, and add S&P to taste. Serve cold or at room temperature.
- To cook the pork, remove it from the packaging, pat dry with a couple of paper towels, and season with salt and pepper. Sear the meat in a pan that can go in the oven. When you are searing the meat on the first side, add garlic cloves and rosemary or your choice of herbs, and 2 TB of butter. Flip chops over, keep rosemary and garlic on top, baste with butter and pan juices, then finish in the oven at 300° F. Allow them to roast for 8-10 minutes.
- Serve pork chops, sweet potato casserole and coleslaw and watch it disappear!
- Not included in the box: White vinegar, dijon mustard, heavy cream, sour cream, salt, butter, pepper, cucumber.