Donna Walsifer
quick and easy
My local ShopRite had some beautiful Chairman’s Reserve tomahawk pork chops on sale last week. I couldn’t resist picking them up as I knew I could find a recipe. Fortunately, my favorite go to NYT Cooking source, Melissa Clark, had a sheet-pan, yes another sheet-pan recipe, for Sheet-Pan Cumin Pork Chops with Brussels Sprouts. For the recipe you’ll need dark brown sugar, kosher salt, whole cumin seeds, ground cumin, freshly ground black pepper, crushed red pepper flakes, fresh garlic, large bone-in pork chops, Brussels sprouts, fresh sage leaves, extra-virgin olive and lemon wedges for serving.
Brown sugar, salt, cumin seeds, ground cumin, black pepper, red pepper flakes and grated garlic are combined to make a moist rub. The rub needs to be placed on the pork chops 20 minutes before cooking or up to 24 hours. I opted for the longer marination to allow the meat to be infused with the peppery and smoky notes of the cumin. You can roast this meal either on two small or one large sheet pan. I used two pans as the tomahawk chops were large.
Brown sugar, salt, cumin seeds, ground cumin, black pepper, red pepper flakes and grated garlic are combined to make a moist rub. The rub needs to be placed on the pork chops 20 minutes before cooking or up to 24 hours. I opted for the longer marination to allow the meat to be infused with the peppery and smoky notes of the cumin. You can roast this meal either on two small or one large sheet pan. I used two pans as the tomahawk chops were large.
The Brussels sprouts are trimmed and halved through the stem. In a bowl, I tossed the Brussels sprouts with oil, salt, pepper and fresh sage leaves. They were placed on a foil lined, rimmed baking sheet. On another foil lined tray, went the pork chops. Both went into a 450° oven for 15 minutes. Midway through I rotated the pan, stirred the Brussels sprouts and turned the pork over. I baked the pork chops until their internal temperature reached 135°.
Yum, the pork chops were delicious. They were tender, succulent and the spice rub added a nice complexity of flavor. The addition of the sage added another level of flavor to the Brussels sprouts and they crisped up nicely.
In my Dreyer’s CSA share box, my daughter gave me a head of Napa cabbage and some spring onions. I didn’t have any specific direction in mind when looking for a recipe. As I was having my son and his family over for dinner ahead of Father’s Day, I thought Napa Cabbage Slaw with Carrots and Sesame sounded interesting. The recipe is from Keith Dresser of “Cook’s Illustrated” magazine. Ingredients needed are white wine vinegar, toasted sesame oil,, vegetable oil, rice vinegar, soy sauce, freshly grated ginger, salt, Napa cabbage, carrots, scallions and sesame seeds.
The dressing for the slaw consists of reduced white wine vinegar, toasted sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, freshly grated ginger and salt. The dressing had a wonderful aroma with the addition of the sesame oil. I placed all the ingredients in a small glass jar and used an immersion blender to mix.
I sliced the cabbage into 1-inch strips and placed in an 8-quart pot to make mixing easier. Using a box grater, I grated two carrots using the large hole side. I thinly sliced the spring onions and set them and the carrots aside until I was ready to mix the slaw. The recipe recommends once salad is dressed, that it be served within an hour. It was much easy mixing all the ingredients in the pot then placing them in a serving bowl.
What a nice change of pace from the mayonnaise-based coleslaw. My husband, on the other hand, prefers creamy salad dressings. I enjoyed it as did my son and his wife. I had quite a bit left and shared some with a few of my neighbors.
Happy Father’s Day to all the dads, granddads and godfathers. Although my husband had his special dinner on Friday (lobster rolls), today he suggested a preparation for the spaghetti squash I am making for supper, Sausage and White Bean-Stuffed Spaghetti Squash.
Yum, the pork chops were delicious. They were tender, succulent and the spice rub added a nice complexity of flavor. The addition of the sage added another level of flavor to the Brussels sprouts and they crisped up nicely.
In my Dreyer’s CSA share box, my daughter gave me a head of Napa cabbage and some spring onions. I didn’t have any specific direction in mind when looking for a recipe. As I was having my son and his family over for dinner ahead of Father’s Day, I thought Napa Cabbage Slaw with Carrots and Sesame sounded interesting. The recipe is from Keith Dresser of “Cook’s Illustrated” magazine. Ingredients needed are white wine vinegar, toasted sesame oil,, vegetable oil, rice vinegar, soy sauce, freshly grated ginger, salt, Napa cabbage, carrots, scallions and sesame seeds.
The dressing for the slaw consists of reduced white wine vinegar, toasted sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, freshly grated ginger and salt. The dressing had a wonderful aroma with the addition of the sesame oil. I placed all the ingredients in a small glass jar and used an immersion blender to mix.
I sliced the cabbage into 1-inch strips and placed in an 8-quart pot to make mixing easier. Using a box grater, I grated two carrots using the large hole side. I thinly sliced the spring onions and set them and the carrots aside until I was ready to mix the slaw. The recipe recommends once salad is dressed, that it be served within an hour. It was much easy mixing all the ingredients in the pot then placing them in a serving bowl.
What a nice change of pace from the mayonnaise-based coleslaw. My husband, on the other hand, prefers creamy salad dressings. I enjoyed it as did my son and his wife. I had quite a bit left and shared some with a few of my neighbors.
Happy Father’s Day to all the dads, granddads and godfathers. Although my husband had his special dinner on Friday (lobster rolls), today he suggested a preparation for the spaghetti squash I am making for supper, Sausage and White Bean-Stuffed Spaghetti Squash.
Sheet-Pan Cumin Pork Chops and Brussels Sprouts
“One Item That Will Change Your Weeknight Cooking,”
The New York Times, “A Good Appetite”
By Melissa Clark
Time: 45 minutes
Servings: 3 to 4
Ingredients
½ tablespoon dark brown sugar
1 teaspoon kosher salt, more as needed
1 teaspoon whole cumin seeds
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper, more as needed
¼ teaspoon crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1½ inches thick (about 1¾ pounds total)
1 pound brussels sprouts, trimmed and halved through the stem
¼ cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
PREPARATION
“One Item That Will Change Your Weeknight Cooking,”
The New York Times, “A Good Appetite”
By Melissa Clark
Time: 45 minutes
Servings: 3 to 4
Ingredients
½ tablespoon dark brown sugar
1 teaspoon kosher salt, more as needed
1 teaspoon whole cumin seeds
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper, more as needed
¼ teaspoon crushed red-pepper flakes, or to taste
2 cloves garlic, grated or minced
2 large bone-in pork chops, about 1½ inches thick (about 1¾ pounds total)
1 pound brussels sprouts, trimmed and halved through the stem
¼ cup whole sage leaves
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
PREPARATION
- In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
- Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
- Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
- Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.
Napa Cabbage Slaw with Carrots and Sesame
By Keith Dresser
Appears in Cook's Illustrated May/June 2017
Serves: 4 to 6
Time: 45 Minutes
INGREDIENTS
⅓ cup white wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon grated fresh ginger
¼ teaspoon salt
1 small head napa cabbage, sliced thin (9 cups)
2 carrots, peeled and grated
4 scallions, sliced thin on bias
¼ cup sesame seeds, toasted
BEFORE YOU BEGIN
This slaw is best served within an hour of being dressed. Use the large holes of a box grater to prepare the carrots.
INSTRUCTIONS
By Keith Dresser
Appears in Cook's Illustrated May/June 2017
Serves: 4 to 6
Time: 45 Minutes
INGREDIENTS
⅓ cup white wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon grated fresh ginger
¼ teaspoon salt
1 small head napa cabbage, sliced thin (9 cups)
2 carrots, peeled and grated
4 scallions, sliced thin on bias
¼ cup sesame seeds, toasted
BEFORE YOU BEGIN
This slaw is best served within an hour of being dressed. Use the large holes of a box grater to prepare the carrots.
INSTRUCTIONS
- Bring white wine vinegar to simmer in small saucepan over medium heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer white wine vinegar to large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
- When ready to serve, add cabbage and carrots to dressing and toss to coat. Let stand for 5 minutes. Add scallions and sesame seeds and toss to combine. Serve.