Saturday was a lazy day well earned after a hard work week. I wanted something filing but easy to make, and decided to go semi-homemade for the night. This was a win-win as I still took time to prepare a meal healthier than take out or delivery, but took less time than making everything from scratch. The cheddar garlic biscuits will be posted immediately after this, continuing the semi-homemade theme of Saturday.
HOT AND SPICY PORK CHOPS
Ingredients
*4 boneless thick cut pork chops
*1 egg
*1 cup milk
*2 tbsp pepper
*1 Box House-Autry Texas Pete wing breading
Directions
Beat egg, milk and pepper thoroughly. Place chops in mixture to marinate.
While chops are marinating, preheat oven to 450. Let them marinate about 10 minutes, then dry excess moisture off and place in gallon bag with mixture, tossing to coat.
Place chops in a lightly sprayed dish and cook for 30 minutes, turning halfway through.
BAKED CABBAGE
Ingredients
*1 small cabbage (mine was about 2 lb)
*1 stick butter
*3 tbsp bacon grease
*3 tbsp black pepper
*1 tbsp salt
*3 tbsp paprika
*Water
Directions
This can be started about 1 hour prior to pork chops at about 275 degrees. The bacon grease is not mandatory, but I had it left over from breakfast and it adds an extra layer of flavor. Slice up the cabbage and cover with remaining ingredients. Place just enough water to keep cabbage from drying out.
Bake until soft, about 1 hour on 275 and another 20 or so on 450.
To complete this meal I made cheddar biscuits, which will follow this post and simply made some instant loaded mashed potatoes and added butter and parsley to continue the semi-homemade theme I had going.