Garlicky Pork Chops

We loved these Garlicky Pork Chops! It was especially good given that we used Pomegranates from our neighbors yard! We like Cauliflower and it was a great addition to a Pork Chop Dish. We will make again.

Garlicky Pork Chops

Dinner in One

 

SERVES 3 OR 4

½      tablespoon dark brown sugar

1       teaspoon kosher salt, plus more as needed

2       teaspoons cumin seeds, divided

½      teaspoon ground cumin

½      teaspoon freshly ground black pepper, plus more as needed

¼      teaspoon crushed red pepper flakes, or to taste

2       garlic cloves, finely grated or minced

2       bone-in pork chops, about 1½ inches thick (1¾ pounds total)

1       large head cauliflower (about 2 pounds), trimmed and cut into bite-size florets

2       tablespoons extra-virgin   olive oil

Fresh cilantro, mint, or parsley leaves and tender stems, torn, for serving

2       tablespoons pomegranate seeds, for serving

Lemon wedges, for serving

 

A blast in a very hot oven is what gives this pork-and-

veg dinner its caramelized appeal. Both the chops and the

cauliflower get deeply bronzed at the edges but stay nice and

juicy inside. Seasoned with cumin, garlic, and a spark of red

pepper flakes and topped with sweet magenta pomegranate

seeds, it's a gorgeous, full-flavored meal without a lot of

effort on your part. It's just as good for company as it is for a

cozy family dinner.

 

1.    Heat the oven to 450°F. In a small bowl, mix together the brown sugar, salt, 1 teaspoon of the cumin seeds, the ground cumin, black pepper, red pepper flakes, and garlic until it resembles wet sand.

2.    Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the refrigerator or up to 24 hours.

3.    On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch each of salt and black pepper. Spread the mixture out into one layer and roast for 15 minutes.

4.    Sprinkle the remaining 1 teaspoon cumin seeds over the cauliflower and give the florets a stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes.

5.    Flip the chops over and give the florets another stir. Continue roasting until the pork is cooked through and the cauliflower is browned and tender, 5 to 10 minutes longer.

6.    Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the herbs and pomegranate seeds, with the lemon wedges on the side for squeezing.