It started with a disappointment, as many great meals seem to do. The eggplant was past its prime.
(OK, the eggplant had probably been past its prime for almost a week, but let's not pick nits, eh?)
So, what to cook with the pork chops instead of the roasted eggplant and tomatoes that had been planned? Well, how about that rutabaga and purple cabbage sitting there in the vegetable drawer? Well, why not?
Next up, peeling the rutabaga (don't you love that wax?) and cubing it. With the oven preheated to 425F, a liberal sprinkling of kosher salt and freshly ground pepper were added, and in it went.
About 10 minutes in, the small head of red cabbage was shredded (coarsely) and popped into the skillet for a quick sauté in some canola oil. The cabbage was added to the rutabaga and popped back into the oven.
After another 8 minutes, the skillet was reheated and re-oiled to receive the chops. They had been given a treatment of a bit of beau monde, some salt, and some cumin. A quick sear on each side (the blood was just starting to leak from the marrow) was all it took before they joined the veggies and some button mushrooms in the roasting pan. They got about a cup of chicken stock and a very loose tenting of aluminum foil and finished in the oven for another 6 minutes.
Serving time was very fragrant (aromatic?), and each of the components was simply delicious. The rutabaga was just tender and had almost a golden beet flavour. The cabbage was just perfectly cooked down - still a bit of tooth to it, but tender and tasty. The chops were cooked just through - one could imagine pink, but not see it - and as juicy as one would ever want.
All in all, a great success!
(OK, the eggplant had probably been past its prime for almost a week, but let's not pick nits, eh?)
So, what to cook with the pork chops instead of the roasted eggplant and tomatoes that had been planned? Well, how about that rutabaga and purple cabbage sitting there in the vegetable drawer? Well, why not?
Next up, peeling the rutabaga (don't you love that wax?) and cubing it. With the oven preheated to 425F, a liberal sprinkling of kosher salt and freshly ground pepper were added, and in it went.
About 10 minutes in, the small head of red cabbage was shredded (coarsely) and popped into the skillet for a quick sauté in some canola oil. The cabbage was added to the rutabaga and popped back into the oven.
After another 8 minutes, the skillet was reheated and re-oiled to receive the chops. They had been given a treatment of a bit of beau monde, some salt, and some cumin. A quick sear on each side (the blood was just starting to leak from the marrow) was all it took before they joined the veggies and some button mushrooms in the roasting pan. They got about a cup of chicken stock and a very loose tenting of aluminum foil and finished in the oven for another 6 minutes.
Serving time was very fragrant (aromatic?), and each of the components was simply delicious. The rutabaga was just tender and had almost a golden beet flavour. The cabbage was just perfectly cooked down - still a bit of tooth to it, but tender and tasty. The chops were cooked just through - one could imagine pink, but not see it - and as juicy as one would ever want.
All in all, a great success!
