Soul Food

Oven Pork Chop , Cabbage, Mac N Cheese

Oven Pork Chops: Ingredients:

  • 4 bone-in pork chops
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano


  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, combine the garlic powder, paprika, salt, black pepper, dried thyme, and dried oregano.
  3. Rub the pork chops with olive oil, then sprinkle both sides with the spice mixture.
  4. Heat a large oven-safe skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes per side, until browned.
  5. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
  6. Remove from the oven and let the pork chops rest for a few minutes before serving.

Cabbage: Ingredients:

  • 1 head of cabbage, cored and thinly sliced
  • 4 slices of bacon, chopped
  • 1 onion, sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup chicken broth


  1. In a large skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the skillet.
  2. Add the sliced onion to the skillet and cook until softened and lightly browned, about 5 minutes.
  3. Stir in the minced garlic, salt, black pepper, smoked paprika, and red pepper flakes (if using). Cook for an additional minute.
  4. Add the sliced cabbage and chicken broth to the skillet. Stir well to combine.
  5. Reduce the heat to medium-low, cover, and let the cabbage cook for about 15-20 minutes, stirring occasionally, until tender.
  6. Once the cabbage is tender, remove the lid and cook for an additional 5 minutes to allow excess moisture to evaporate.
  7. Stir in the cooked bacon and adjust the seasoning if needed. Serve hot.

Mac ‘n Cheese: Ingredients:

  • 8 ounces elbow macaroni
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder


  1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to cook off the raw flour taste.
  3. Slowly pour in the milk while whisking continuously until smooth. Cook for an additional 2-3 minutes, or until the sauce thickens.
  4. Reduce the heat to low and stir in the shredded cheddar cheese and shredded mozzarella cheese until melted and smooth.
  5. Add the salt, black pepper, paprika, and garlic powder to the cheese sauce, and stir until well combined.
  6. Remove the saucepan from the heat and add the cooked macaroni to the cheese sauce. Stir until the macaroni is coated evenly.
  7. Transfer the mac ‘n cheese to a baking dish and sprinkle some additional shredded cheese on top, if desired.
  8. Preheat the broiler and place the baking dish under the broiler for a few minutes, until the cheese is bubbly and lightly browned.
  9. Remove from the broiler and let it cool for a few minutes before serving.

Serve the Oven Pork Chops, Cabbage, and Mac ‘n Cheese together as a delicious soul food meal. Enjoy!

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