Savoy Cabbage Gratin
four tablespoons butter, melted
1/2 head savoy cabbage cored and thinly shredded
3/four teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 garlic clove, minced
2 teaspoons chopped recent thyme leaves
1 tablespoon flour or arrowroot
1 teaspoon dried yellow mustard
1 cup heavy whipping cream
1 cup shredded cheddar or swiss cheese
Butter a shallow baking dish (Eight by Eight in.) and preheat oven to 400°F.
Place the shredded cabbage within the ready baking dish and sprinkle with ½ teaspoon salt and the black pepper. Mix. Pour 2 tablespoons of melted butter over the cabbage and blend effectively.
In a big measuring cup combine collectively the remaining 2 tablespoons melted butter, garlic, chopped thyme, mustard, and flour. Stir till completely mixed, add cream, stir and pour over the cabbage within the baking dish. Top with the shredded cheese. Bake till golden brown and effervescent, about 30 minutes. Let relaxation about 5 minutes earlier than serving.
Leftover cutlets are nice for sandwiches.
Three boneless pork loin chops (about 5 to six ounces every)
1/2 cup all-purpose flour
Kosher salt and freshly floor black pepper
2 giant eggs
1/four cup milk
Three cups plain panko crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 cloves of garlic, grated
four tablespoons butter
1 tablespoon chopped sage
1 tablespoon lemon juice
Mix all of the components for the sage butter in a microwave-safe bowl. Set apart.
Cut the pork chops in half lengthwise to make 6 cutlets.
Place every cutlet between 2 sheets of plastic wrap and gently pounding them out with the flat facet of a meat mallet till they’re a fair 1/8-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in one other shallow dish. Put the panko crumbs in a 3rd dish. Lightly dredge every bit of pork in flour, then within the egg and at last into the panko crumbs, urgent the crumbs onto the pork gently so that they adhere.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for at the very least 30 minutes or till able to prepare dinner.
Heat the oil and butter in a big nonstick skillet over medium-high warmth. Gently lay the cutlets into the pan and prepare dinner till golden brown and crispy, about 2 minutes per facet. Transfer the cutlets to a serving platter. Melt the sage butter within the microwave and pour over the cutlets. Serve instantly.
2 tablespoons butter
1/four cup candy onion, finely chopped
1/four teaspoon salt
2 medium garlic cloves, finely minced
Three cups frozen peas
1 teaspoon chopped recent thyme
1/four teaspoon freshly floor black pepper
In a medium skillet over medium warmth, soften the butter and add the onion and salt. Cook till the onion is softened, about 2 minutes. Stir within the garlic after which the peas and thyme and prepare dinner, stirring typically, till the peas defrost and are heated by about Three minutes. Season with black pepper and serve instantly.