Cookin' Time with H-E-B: Pork chops, ribeyes, cabbage and mint kale salad
Center Loin Pork Chops or Pork Ribeyes
1 tbsp Ottavio Private Reserve Olive Oil
2 tbsp Adam’s Reserve Texas Steak House Rub
¼ cup Fisher & Weiser Braut Haus Beer Mustard
2 tbsp Honey
Heat skillet on medium heat, add olive oil.
Season pork on both sides with Adam’s Spice.
Place pork in skillet, and cook for 3-4 minutes each side.
Remove pork, cover and allow to rest for 5 minutes
Mix honey with mustard and glaze.
BBQ Sautéed Cabbage
2-3 Tbsp Ottavio Extra Virgin Olive Oil
3 cups of sliced cabbage – either green, red, or both
¼ cup Food TRK DANG’ JANG Sauce
1. Heat skillet on medium heat and add olive oil.
2. Add cabbage and sauté for about 5 minutes.
3. Add sauce and continue to sauté until cabbage is tender, season with salt and pepper to taste.
Cucumber Mint Kale Salad
4 cups chopped kale- no stems
½ cup Food TRK Fusion Katy’s Peri Peri Sauce
¼ cup Rustico Olive Oil
6-8 fresh mint leaves-chopped
½ cucumber – seeded and sliced
½ red onion- finely diced
1 cup cherry tomatoes-halved
¼ cup Parmesan Cheese
Whisk olive oil and Food TRK sauce together, and toss with remaining ingredients. Serve cold! Season with salt and pepper to taste.