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
Instructions:
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the garlic powder, paprika, salt, black pepper, dried thyme, and dried oregano.
- Rub the pork chops with olive oil, then sprinkle both sides with the spice mixture.
- Heat a large oven-safe skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes per side, until browned.
- 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).
- 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
Instructions:
- 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.
- Add the sliced onion to the skillet and cook until softened and lightly browned, about 5 minutes.
- Stir in the minced garlic, salt, black pepper, smoked paprika, and red pepper flakes (if using). Cook for an additional minute.
- Add the sliced cabbage and chicken broth to the skillet. Stir well to combine.
- Reduce the heat to medium-low, cover, and let the cabbage cook for about 15-20 minutes, stirring occasionally, until tender.
- Once the cabbage is tender, remove the lid and cook for an additional 5 minutes to allow excess moisture to evaporate.
- 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
Instructions:
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- 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.
- Slowly pour in the milk while whisking continuously until smooth. Cook for an additional 2-3 minutes, or until the sauce thickens.
- Reduce the heat to low and stir in the shredded cheddar cheese and shredded mozzarella cheese until melted and smooth.
- Add the salt, black pepper, paprika, and garlic powder to the cheese sauce, and stir until well combined.
- Remove the saucepan from the heat and add the cooked macaroni to the cheese sauce. Stir until the macaroni is coated evenly.
- Transfer the mac ‘n cheese to a baking dish and sprinkle some additional shredded cheese on top, if desired.
- Preheat the broiler and place the baking dish under the broiler for a few minutes, until the cheese is bubbly and lightly browned.
- 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!