Sheet Pan Pork Milanese With Cabbage And Green Beans Recipes

SHEET-PAN KIELBASA WITH CABBAGE AND BEANS

Steps:

• Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25 to 30 minutes.
• Meanwhile, in a medium bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
• Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.

SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE

Steps:

• Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
• Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
• Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
• Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
• Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

ITALIAN PORK CHOP SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

SHEET PAN PORK MILANESE WITH CABBAGE AND GREEN BEANS

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper. Lay the bacon in a single layer and bake until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and then give it a rough chop.
• Place a cutlet in between two sheets of parchment paper and pound out with a rolling pin or meat mallet until thin. Transfer to a plate and continue pounding the rest.
• Place the flour in a shallow dish. Whisk the egg in a separate dish. Then combine the bread crumbs and Panko in a third dish. Divide the Cajun seasoning among each and stir to evenly combine.
• Dip each cutlet into the flour, then the egg and then the bread crumbs until well coated. Place on one side of the baking sheet from earlier, with the bacon grease still on it.
• Place the cabbage slices on the baking sheet and drizzle with 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar and season with salt and pepper.
• Place the green beans on the baking sheet, drizzle with the remaining olive oil and season with salt, pepper and minced garlic.
• Roast for 15 minutes and then flip over the cutlets, toss the cabbage and green beans and then bake for another 8 to 10 minutes, or until the cutlets are golden brown. Remove from the oven and sprinkle the cabbage with the bacon. Serve with lemon wedges.

SHEET-PAN PORK CHOPS, APPLE, & CABBAGE DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
• In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
• Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
• Roast for 28-30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
• Enjoy!

SHEET-PAN PORK SUPPER

Steps:

• Preheat oven to 450°. In a small bowl, combine butter, chives and garlic; set aside. In a second bowl, combine green beans with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange green beans down 1 side of a 15x10x1-in. baking pan. In the same bowl, combine potatoes with remaining olive oil, salt and pepper. Arrange potatoes on other side of pan., Pat pork dry with paper towels; brush with teriyaki glaze. Place on top of green beans. , Bake until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove tenderloins to a cutting board and top with 2 tablespoons seasoned butter. Tent pork with aluminum foil; let stand., Stir green beans and potatoes; return to oven and cook until vegetables are tender and lightly browned, about 10 minutes longer. Stir remaining seasoned butter into vegetables., Slice pork; serve with roasted vegetables and pan drippings. If desired, top with sesame seeds and additional minced chives.

SHEET PAN ASIAN PORK LOIN AND GREEN BEANS

Steps:

• In a small bowl, combine soy sauce, honey, lime juice, 2 Tablespoons olive oil, garlic, curry powder, ginger and pepper; mix until well blended.
• Place pork tenderloins in a resealable plastic bag; pour marinade over pork in bag.
• Close bag tightly; marinate in refrigerator for at least 1 hour or up to overnight.
• Lower oven rack to middle lower position and preheat oven to 450 degrees F.
• Line baking sheet with aluminum foil and spray with nonstick cooking spray.
• In a large bowl, combine green beans with 1 Tablespoon of olive oil, salt, and pepper.
• Arrange green beans on one end of the baking sheet.
• Remove pork from marinade. Lay tenderloins, not touching, on other end of baking sheet and brush with remaining marinade.
• Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees F on a meat thermometer.
• Top pork loin with green onions and sesame seeds.
• Slice pork loin and serve.