“Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight From the Oven” by Molly Gilbert

Workman Publishing, $15.95

296-page paperback

When a cookbook author claims to have an easy preparation, easy cooking method that requires only one pan, I’m definitely interested. That’s what author and cooking instructor Molly Gilbert promises with her new cookbook, “Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight From the Oven.”

There’s a bit of hyperbole in the book’s title with its claim of “hands-off meals,” but its flavorful recipes definitely do make cleanup a snap. That’s because ingredients are tossed together on a sheet pan and then roasted, baked or broiled on the same pan.

There are recipes for appetizers and small bites, poultry, fish, meats, vegetarian dishes, sides, brunch options and desserts. The recipes range from Baked Brie & Strawberries to a rustic Apple Galette. In other words, something for every occasion from weeknight meal to company fare.

Seeking recipes

With Carnival season ended, many south Louisiana residents will be abstaining from meat dishes during Lent. If you’d like to share your favorite Lenten recipes with our readers, please send them to food@theadvocate.com. Be sure to include your name and contact info in case we have questions about your recipe.

And, if you’d like your St. Joseph’s Altar mentioned, also send that information to food@theadvocate.com.

Cheramie Sonnier is The Advocate’s food editor. Her email address is csonnier@theadvocate.com.

Advocate-tested recipe

Thick-Cut Pork Chops With Warm Apple-Cabbage Slaw

Serves 4. Recipe is from “Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight From the Oven” by Molly Gilbert, who says, “Napa cabbage is sometimes referred to as Chinese cabbage, and I like its mild flavor and light, yellow green color here. If you can’t find it, feel free to substitute another type of cabbage, such as red, green or savoy.”

Olive oil cooking spray

1/2 head napa cabbage, shredded (about 6 cups)

2 Granny Smith apples, unpeeled, cored and sliced into thin matchsticks

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 bone-in pork loin chops (each 1 1/2 inches thick; 4 to 5 pounds total)

2 teaspoons Dijon mustard

2 teaspoons pure maple syrup or honey

1 teaspoon chopped fresh thyme leaves

3 scallions (white and light green parts only), thinly sliced

1. Preheat the oven to 375 F with one rack about 4 inches from the broiler and another rack in the center position. Mist a sheet pan with cooking spray.

2. Toss together the cabbage and apples with the olive oil, 1 tablespoon of the vinegar, 1/2 teaspoon of the salt, and the pepper on the prepared sheet pan. Place a sheet pan-size wire rack over the slaw, and mist it with cooking spray.

3. Pat the pork chops dry with a paper towel, and season them on both sides with the remaining 1/2 teaspoon salt.

4. Whisk together the mustard, maple syrup, the remaining tablespoon cider vinegar, and the fresh thyme in a small bowl. Spread this over both sides of the pork chops. Place the chops evenly apart on the rack over the slaw.

5. Bake until an instant-read thermometer inserted into the thickest part of the meat (but not touching the bone) registers 130 F, about 35 minutes.

6. Remove the pan from the oven and turn the oven to broil.

7. Broil the pork chops and slaw until the chops are golden-crusted and the thermometer registers 145 F.

8. Remove the pork chops from the wire rack to rest on a cutting board, loosely covered with aluminum foil, for 10 minutes while you mix the scallions into the slaw.

9. Serve the chops warm, topped with heaps of slaw.