Savoy Cabbage Gratin
4 tablespoons butter, melted
1/2 head savoy cabbage cored and thinly shredded
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 garlic clove, minced
2 teaspoons chopped fresh 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 (8 by 8 in.) and preheat oven to 400°F.
Place the shredded cabbage in the prepared baking dish and sprinkle with ½ teaspoon salt and the black pepper. Mix. Pour 2 tablespoons of melted butter over the cabbage and mix well.
In a large measuring cup mix together the remaining 2 tablespoons melted butter, garlic, chopped thyme, mustard, and flour. Stir until thoroughly combined, add cream, stir and pour over the cabbage in the baking dish. Top with the shredded cheese. Bake until golden brown and bubbling, about 30 minutes. Let rest about 5 minutes before serving.
Leftover cutlets are great for sandwiches.
3 boneless pork loin chops (about 5 to 6 ounces each)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/4 cup milk
3 cups plain panko crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 cloves of garlic, grated
4 tablespoons butter
1 tablespoon chopped sage
1 tablespoon lemon juice
Mix all the ingredients for the sage butter in a microwave-safe bowl. Set aside.
Cut the pork chops in half lengthwise to make 6 cutlets.
Place each cutlet between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat mallet until they are an even 1/8-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish. Put the panko crumbs in a third dish. Lightly dredge each piece of pork in flour, then in the egg and finally into the panko crumbs, pressing the crumbs onto the pork gently so they adhere.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for at least 30 minutes or until ready to cook.
Heat the oil and butter in a large nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 2 minutes per side. Transfer the cutlets to a serving platter. Melt the sage butter in the microwave and pour over the cutlets. Serve immediately.
2 tablespoons butter
1/4 cup sweet onion, finely chopped
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
In a medium skillet over medium heat, melt the butter and add the onion and salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and then the peas and thyme and cook, stirring often, until the peas defrost and are heated through about 3 minutes. Season with black pepper and serve immediately.