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.