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Herbed Pork Chops with Roasted Spiced Cauliflower & Pear Salad Recipe

Herbed Pork Chops with Roasted Spiced Cauliflower & Pear Salad recipe


This is a yummy dinner with juicy pork chops covered in herbs. They are cooked in a pan until they're golden. We also make spicy cauliflower in the oven and a sweet pear salad.


1 large head cauliflower, cut into bite-sized florets
2 Bartlett pears, cored and sliced
4 boneless pork chops
1/2 cup dried cranberries
2 tablespoons apple cider vinegar
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon, ground
1 tablespoon curry powder
3 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1 cup Italian seasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon turmeric, ground
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped


Preheat your oven to 450°F (230°C).
In a large bowl, mix 2 tablespoons of olive oil with curry powder, turmeric, salt, and a pinch of cayenne pepper.
Toss the cauliflower florets in the spiced oil until they're all coated. Spread them on a baking sheet and roast for 20 minutes, or until they're tender and have brown edges.
While the cauliflower is roasting, mix the bread crumbs with thyme, rosemary, black pepper, and cinnamon in a shallow dish.
Dry the pork chops with paper towels, then coat each one with Dijon mustard. Press the herbed bread crumb mixture onto both sides of the chops.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the pork chops and cook for about 4 minutes on each side, or until they're golden brown and cooked through.
For the salad, whisk together the apple cider vinegar and a pinch of black pepper in a medium bowl.
Add the sliced pears and dried cranberries to the dressing and toss to coat.
To serve, place a pork chop on each plate with a helping of roasted cauliflower and a generous portion of the pear salad.

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