The Recipes

Bone-in Pork Chop and Roasted Cauliflower

Oh, the beauty of Fall and roasted vegetables.  Last night, I roasted an entire head of cauliflower.  It was my side dish with my pork chop, and also got turned into two other things this week.

Bone-in Pork Chop and Roasted Cauliflower


Ingredients:

- 1 head cauliflower, stem removed
- 1 bone-in pork chop, 1-in. thick
- 1/2 head fennel, thinly sliced
- 1/2 green apple, thinly sliced
- Splash chicken stock
- 1/4 c. apple juice
- 1 cinnamon stick
- pinch crushed red pepper
- salt
- pepper
- olive oil
- parmiagano reggiano, for garnish
- freshly chopped flat leaf parsley, for garnish

Preheat the oven to 375 degrees.

Cut the cauliflower into small florets using the tip of a knife, and spread evenly on a cookie sheet.  Liberally coat the cauliflower with olive oil, and season with salt and pepper.  Put into the oven for a total of 40 minutes.

Season the pork chop with salt and pepper, and sear each side in a small skillet that is coated with olive oil.  This will take 2-3 minutes per side; until a nice crust is developed.  While you are searing the pork chop, heat a light layer of olive oil in a medium skillet and add the apple, fennel and cinnamon stick.

Transfer the pork chop to the oven and cook through for 12-14 minutes.  Put the pork chop into the oven when the cauliflower has been in the oven for 20 minutes.  Take the pork chop out of the oven, transfer it to a cutting board and allow it to rest for at least 10 minutes.

Meanwhile, season the apple and fennel with salt and crushed red pepper.  Allow them to cook until they are soft; approximately 15 minutes.  Add the apple juice and allow it to simmer for another 10 minutes.  When you have removed the pork chop from the oven, deglaze the pan with the stock and add that to the apple mixture.  Serve the pork chop with the apple and fennel compote underneath and on top of the pork.  Serve the cauliflower on the side.  Reserve the remaining cauliflower in two containers.  You can use it later in the week.

Garnish the cauliflower with freshly grated parmiagano reggiano, and the pork with freshly chopped parsley.