For Round Two of the cabbage onslaught I decided to do something quick and easy (yet tasty) and that I could bang together quickly as I have not yet got used to this crazy daylight savings time thing. It seems to get late before you know it. For this meal I prepped a Cabbage Slaw with Dijon Mustard Vinaigrette and quick seared some thick Pork Chops for a topper. The only thing in this meal that takes any time at all is the preparation of the dry rub for the pork chops and the fact that the slaw is best if it chills for at least a half hour before serving. For the rub I always make enough for about 10 chops and store it so that it is ready to go at a moments notice. As for the slaw, I like it when I can prep at least part of the meal ahead of time so that I am not rushing around trying to get everything ready at once – with the prep work all done, cooking time becomes martini time instead!

Rusty 2, Cabbage 0