pork chops
Garlicky Pork Chops with Cauliflower and Pomegranate
Pork chops with roasted cauliflower, garlic, and pomegranate – perfect for family dinners.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
Serves2
Garlicky Pork Chops with Cauliflower and Pomegranate
- 2.6667 piece Bone-in pork chops (1-inch thick, about 12 oz each)
- 0.6667 large head Cauliflower (Broken into florets)
- 2.6667 tbsp Extra-virgin olive oil (Divided use for pork and cauliflower)
- 0.3333 tbsp Dark brown sugar
- 1.3333 tsp Kosher salt (Divided, plus more to taste)
- 1 tsp Ground Cumin
- 0.3333 tsp Red pepper flakes (For a hint of spice)
- 2 piece Garlic cloves (Finely grated)
- 0.3333 cup Pomegranate seeds (For serving)
- 1.3333 tbsp Parsley or cilantro leaves (Chopped, for garnish)
- 2 piece Lemon wedges (For serving)
Cooking Instructions
- 1
Preheat Oven
Preheat oven to 450°F (230°C). - 2
Prepare Cauliflower
In a medium bowl, toss cauliflower with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet in an even layer and roast for 15 minutes. - 3
Season Pork Chops
In a small bowl, combine 1/2 tbsp dark brown sugar, 1 1/2 tsp ground cumin, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 3 grated garlic cloves. Rub the mixture evenly over both sides of the pork chops. - 4
Roast Cauliflower with Pork
Remove the cauliflower from the oven and turn the florets. Place the pork chops on the same baking sheet. Roast for another 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C).Tip: Use a meat thermometer to check the pork's doneness for safety and juiciness. - 5
Finish and Serve
Transfer pork to a cutting board and let rest for 5 minutes. Serve the pork and cauliflower topped with pomegranate seeds and fresh parsley or cilantro. Add lemon wedges for squeezing.Tip: Resting the pork preserves its juices, making it more flavorful and tender.
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