PORK CHOP CAULIFLOWER RECIPES

PORK CHOPS WITH ROASTED CAULIFLOWER AND ONIONS RECIPE ...

Pork Chops with Roasted Cauliflower and Onions Recipe ... image

This quick one-skillet vegetable and pork main dish recipe makes a great weeknight dinner. Look for pre-cut cauliflower florets in the produce aisle of your grocery store to cut down on prep time, and your dinner will be on the table in just 30 minutes!

Provided by Diabetic Living Magazine

Total Time 30 minutes

Number Of Ingredients 8

Ingredients

2 pork rib chops, cut 3/4 inch thick (8 ounces total)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crushed
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
3 cups cauliflower florets
1 small onion, cut into wedges
1 tablespoon olive oil
1 leaf Chopped fresh basil, Italian parsley and/or chives

Steps:

Trim fat from meat. Stir together thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle evenly on both sides of each chop. Rub in with your fingers. Set the chops aside.
Coat a very large unheated nonstick skillet with cooking spray. Preheat over medium-high heat. Add cauliflower and onion; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook and stir about 5 minutes or until almost tender. Remove skillet from heat. Push cauliflower and onion to the edge of the skillet.
Add oil to the skillet. Arrange the seasoned chops in a single layer in the skillet. Return the skillet to the heat and cook over medium heat for 10 to 15 minutes or until the pork chops are done (160 degrees F) and the vegetables are tender, turning the chops to brown evenly and stirring the vegetable mixture often.
Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done (160 degree f) and vegetables are tender, turning chops to brown evenly and stirring vegetables often.
Transfer the chops and vegetable mixture to dinner plates. If desired, sprinkle the vegetable mixture with basil, parsley and/or chives.

Nutrition Facts : Calories 296.5 calories, CarbohydrateContent 11 g, CholesterolContent 70.2 mg, FatContent 13.8 g, FiberContent 4.3 g, ProteinContent 31.9 g, SaturatedFatContent 3.4 g, SodiumContent 389.2 mg, SugarContent 4.7 g

BACON-WRAPPED PORK CHOPS AND CAULIFLOWER SHEET-PAN DINNER ...

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner ... image

Herbed bacon-wrapped pork chops and lemony roasted cauliflower come together in a simple sheet-pan dinner the whole family will love.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
8 strips bacon
4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon black pepper
1 teaspoon finely grated lemon peel

Steps:

Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Nutrition Facts : Calories 370 , CarbohydrateContent 8 g, CholesterolContent 80 mg, FatContent 3 1/2 , FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 3 g, TransFatContent 0 g

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