Garlicky Pork Chops is a great recipe! We loved the addition of Pomegranate Seeds. Even more than that we LOVED we learned a new way to extract the seeds from the Pomegranate and it is super easy and not messy.Simply put: Cut the pomegranate in half through the equator, hold a half cut side down in your hand over a dish or bowl and whack it — firmly, confidently — with a wooden spoon.
Really, that’s it. Just make sure you’re hitting the fruit with the underside of the bowl of the spoon, rather than the edge, which is more likely to crack it. If you want to be a little extra, you can roll the fruit around on your counter before cutting to help loosen the seeds, though I didn’t bother. If you’re worried about splatters, use the biggest, widest bowl you have. (And don’t do this while wearing white.)
It took me a less than two minutes per half to remove all the seeds, no prying required. Just periodically turn the halves over to see where you need to focus your efforts to ensure all the seeds come out. Very little of the membrane or white flesh ended up in the bowl, and whatever did was easily picked out. If I shook the bowl like I was tossing a salad, the extra bits rose to the top or spun to the edges, making it even simpler, no water needed. After that, it was easy to transfer the seeds to an airtight container in the refrigerator, where they should be good for at least five days, though I’ve pushed it longer. If you want to freeze the seeds for a few months, be sure to place them in a single layer on a lined baking sheet and then pack them in a bag or container once they’re frozen.
Our friend Kashmera had sent us over some delicious Rice and was perfect with this dish! Try it, you will like it!
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.
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
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