Quick Pork Chops with Hot Cherry Peppers, Seared Cauliflower and Onions

Cooking Instructions

Preheat the oven to 350°F.

Heat the extra-virgin olive oil in a very large sauté pan over high heat for 1 minute. Add the cauliflower florets. Cook without moving or seasoning for 1 to 2 minutes, until the cauliflower begins to turn golden brown.

While the cauliflower is cooking, place 2 large, ovenproof sauté pans over high heat, add 1/4 cup of canola oil to each, and heat for 30 seconds.

Season the pork chops with salt and pepper, put them in the pans with the canola oil, and sauté gently, 1 minute per side. Place the chops in the oven and roast for 9 to 12 minutes, depending on their thickness, turning once every 3 minutes to promote even cooking. When the pork chops are done, remove them from the oven and let them rest 2 to 3 minutes in the pans.

While the pork chops are in the oven, let the cauliflower continue cooking until almost tender, stirring to brown all sides, about 4 minutes. Remove from heat to prevent overcooking, if needed. When the cauliflower starts to become tender (but still has a bit of crunch), add the red onions and cook for 2 more minutes. Add the hot peppers, bread crumbs, butter, salt, and pepper and cook until the cauliflower is tender, about 2 minutes. Remove from heat. Add the cheese and parsley to the cauliflower mixture, and toss. Return to the burner and cook for 1 minute over medium heat.

Place two pork chops on each plate and smother with the cauliflower mixture. Squeeze the lemon over the top, and start eating!

Round Out the Meal:

With a baby spinach salad.

Healthy Hint:

Limit cheese and oil.

Kid Friendly:

Omit hot cherry peppers.