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K-Mama Roasted Cabbage with Seared Pork and Cilantro-Lime Rice

Green cabbage roasted with sweet and spicy K-Mama sauce; served with cilantro-lime rice and crispy seared pork chops.
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 548 Fat: 8g Carbs: 62g Protein: 14g

We’re excited to partner with locally-produced K-Mama sauce on this meal! We’re layering the zippy sauce over seared boneless Hidden Stream Farm pork chops, and using it as a marinade to help deepen the roasted flavor of the cabbage. Layered with fresh cilantro-lime rice, this dish packs a flavorful punch!

Ingredients
Green Cabbage
Shallot
Jasmine rice
Lime
Mint
Cilantro
Pork chops
K Mama sauce

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Roast To cook food with dry heat in an oven or over a fire.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Foil-lined baking sheet

2 medium mixing bowls

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425ºF. Wash and dry produce. Cut cabbage into 4 equal wedges. Peel and mice shallot. Mince mint leaves. Mince cilantro leaves and stems. Zest lime; cut in half, then juice. Remove pork chops from package; rinse and pat dry.

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Step 2: MARINATE PORK

Combine 1 Tbsp. oil, mint, ½ the shallot, ½ lime juice, ½ lime zest and a pinch of salt and pepper in a medium bowl. Mix well to combine, cover and set aside.

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Step 3: COOK RICE

Heat 1 tsp. oil over medium heat in a small pot. Add remaining shallot and jasmine rice. Sauté for 1-2 min. Add 1¼ cups water, bring to a boil, reduce heat to low, cover and cook for 20-25 min until water has been absorbed and rice is soft. While rice is cooking, start prepping cabbage (Step #4).

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Step 4: ROAST CABBAGE

Place cabbage, ½ the K Mama sauce, remaining lime juice, 1 tsp. oil and a pinch of salt and pepper in a medium mixing bowl and toss to coat cabbage all over. Place cabbage on a foil-lined baking sheet; place in oven and roast for 20-25 min until lightly chard on edges. While cabbage is roasting, move on to sear pork (Step #5).

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Step 5: SEAR PORK

Note - Don’t start searing pork until cabbage only has about 10 minutes left to roast. Heat 1 tsp. oil in a medium sauté pan over medium heat. When pan is hot add pork and sear on each side for 4-5 min until you have a nice crispy edge. Remove from pan and set aside. Note: The USDA recommends cooking pork chops to an internal temperature 145ºF.

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Step 6: PLATE YOUR DISH

Add three-quarters of cilantro and remaining lime to rice mixing well. Slice pork into½” thick pieces. Divide rice between two bowls. Top with cabbage and sliced pork. Garnish with remaining cilantro. Enjoy!