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Garlicky Pork Chops with Cauliflower and Pomegranate

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

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Ingredients

Serves9

Garlicky Pork Chops with Cauliflower and Pomegranate

  • 12 piece Bone-in pork chops (1-inch thick, about 12 oz each)
  • 3 large head Cauliflower (Broken into florets)
  • 12 tbsp Extra-virgin olive oil (Divided use for pork and cauliflower)
  • 1.5 tbsp Dark brown sugar
  • 6 tsp Kosher salt (Divided, plus more to taste)
  • 4.5 tsp Ground Cumin
  • 1.5 tsp Red pepper flakes (For a hint of spice)
  • 9 piece Garlic cloves (Finely grated)
  • 1.5 cup Pomegranate seeds (For serving)
  • 6 tbsp Parsley or cilantro leaves (Chopped, for garnish)
  • 9 piece Lemon wedges (For serving)
Servings: 9−+
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Cooking Instructions

  1. 1

    Preheat Oven

    Preheat oven to 450°F (230°C).
  2. 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. 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. 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. 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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Garlicky Pork Chops with Cauliflower and Pomegranate

with Roasted Cauliflower and Pomegranate Seeds

Prep: 15 min · Cook: 45 min · Total: 60 min · Servings: 9

Ingredients

Garlicky Pork Chops with Cauliflower and Pomegranate

  • 12 piece Bone-in pork chops (1-inch thick, about 12 oz each)
  • 3 large head Cauliflower (Broken into florets)
  • 12 tbsp Extra-virgin olive oil (Divided use for pork and cauliflower)
  • 1.5 tbsp Dark brown sugar
  • 6 tsp Kosher salt (Divided, plus more to taste)
  • 4.5 tsp Ground Cumin
  • 1.5 tsp Red pepper flakes (For a hint of spice)
  • 9 piece Garlic cloves (Finely grated)
  • 1.5 cup Pomegranate seeds (For serving)
  • 6 tbsp Parsley or cilantro leaves (Chopped, for garnish)
  • 9 piece Lemon wedges (For serving)

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).
  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.