Honey Garlic Pork Chops, Cabbage Salad with Crunchy Noodles and Parmesan Crusted Asparagus

Someone once asked me why I volunteer every week at Bountiful Baskets. It’s not like I’m not busy enough already. I have an extremely busy and demanding life. I have a beautiful family that cook for, clean up after, run a household for, play tag with…. I’m a mom; a jack of all trades! My kisses make pains go away, my hugs make fears go away, my tenderness makes people feel loved. I am a wife, a mother, a homemaker, a professional woman with my own staff and career. We are in the middle of starting our own business. I have personal goals and dreams that I give attention to. I have relationships that I make an effort to maintain. So why do I spend every Saturday morning getting up at the crack of dawn to volunteer for Bountiful Baskets when its only “suggested” once every 6 times?

The answer is quite simple really…..I volunteer for me. This is my “me time.” As parents and busy human beings, we spend so much time doing things for other people. We forget to do things that we enjoy. Or at least I did. I became a mom and I stopped doing everything that I liked to do that didn’t revolve around my child or wasn’t child friendly. My life, my whole being has become about being the best parent I can be, I sometimes forget to take care of myself and my needs. And sometimes my needs are to find something to do outside of my family (I know, it was REALLY hard for me to do! My whole life revolves around them, but for my own sanity, I needed to try to do something for myself), and volunteering was it…. I love volunteering, I love giving my time and watching this co-op flourish, knowing that I had a part in making that happen. I love feeling valuable and being a part of something extremely honest, useful and inspiring. I love that what I do matters, that I am changing people’s lives, more specifically, I’m helping Bountiful Baskets stay alive in my area so that it’s available to make a difference in my families life. I love that I have found a cause I can believe in again. With so much uncertainty in the world, I can look at something like Bountiful Baskets and know the integrity it stands for and be proud to be a part of that. I am proud that I can be a part of something that will change my life forever. Getting up at 4 or 5am every Saturday morning isn’t necessarily something that I look forward too, but the pay off I get in return exceeds the annoyance of the alarm clock….. So whenever anyone asks me why I get up every Saturday and volunteer, I simply just smile and say because I believe in this co-op and I don’t want it to go away.

The other reward is getting to meet new and interesting people; people who I may never cross paths with in life. I get to talk with them and get to know them. I’ve met some pretty good friends volunteering next to people. You tend to strike up some pretty good conversations while your carrying those boxes of fruit. The cabbage salad is a recipe from one of our participants in Bismarck named Ashley, she’s a regular volunteer at our site and she shared this recipe. I tried it and I love it! Even if you think you don’t like cabbage, try it, its pretty amazing!! And the asparagus is my version of something I saw at a restaurant. Dip it in ranch or eat it plain.

Honey Garlic Pork Chops with Cabbage Salad and Parmesan Crusted Asparagus

Prep Time:

Cook Time:

Honey Garlic Pork Chops with Cabbage Salad and Parmesan Crusted Asparagus


    Honey Garlic Pork Chops
  • 6 Pork Chops
  • 1 Cup Honey
  • 1 Cup Ketchup
  • 1/4 Cup Soy Sauce
  • 2 Tbsp. Minced Garlic
  • Cabbage Salad with Toasted Pecans and Crunchy Noodles
  • 1 Head of Cabbage Finely Chopped
  • 1 Bundle of Green Beans
  • 2-Package of Roman Noodles
  • 1 Cup Sugar
  • 3/4 Cup EVOO
  • 1/4 Cup Apple Cider Vinegar
  • 6 Tbsp. Soy Sauce
  • 2-12 oz. bag of Slivered Pecans
  • 2 Tbsp. Butter for sautéing
  • Parmesan Crusted Asparagus
  • 1 Bundle of Asparagus
  • 1 Egg (beaten on a plate)
  • 1 Cup of Bread Crumbs or Corn Bread Mixture
  • 1/4 Cup Grated Parmesan
  • 1 Tbsp. Garlic
  • 1 Tsp. Salt and Pepper
  • 1 Tbsp. of EVOO for cookie Sheet


    Honey Garlic Pork Chops
  1. Add the honey, ketchup, soy sauce and garlic together until its mixed well. You can marinate them and bake them at 350º for an hour or I like them best brushed with the sauce and placed on the grill on a medium-low temperature. Continue brushing them through out the entire time you are cooking them.
  2. Cabbage Salad with Toasted Pecans and Crunchy Noodles
  3. Chop cabbage up and place in a large bowl.
  4. Dice up green onions
  5. In a large pan, sauté your butter and add your pecans. start breaking your ramon noodles up and sauté them as well until they are golden brown. remove from heat.
  6. In a separate mixing bowl add together sugar, EVOO, ACV and soy sauce. Mix well.
  7. Pour over salad and toss.
  8. Add crunchy noodles to top of salad and serve
  9. Salad doesn't save well, it's only good for about a day.
  10. Parmesan Crusted Asparagus
  11. Preheat oven to 350º
  12. Take 2 large plates, one plate has your beaten egg. The other plate. Mix your bread crumbs, garlic powder, parmesan, salt and pepper. Mix it up.
  13. Wash and cut ends off of asparagus.
  14. Take a cookie sheet, line with time foil and brush on a small amount of EVOO.
  15. Take asparagus dip in the egg then dip in bread crumb mixture (I left the ends out)
  16. Repeat process until all asparagus is dipped and placed on cookie sheet.
  17. Bake for 20 minutes.


One Comment

  1. Looks amazing!

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