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Jul. 23rd, 2023 10:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Garlicky Pork Chops.
"A blast in a very hot oven is what gives this pork-and-veg dinner its caramelized appeal."
1/2 Tbsp brown sugar (Aargh. How many times have I ranted about a 1/2 Tbsp measuring spoon not being a standard size? Just say "1 1/2 tsp", dammit.)
1 tsp salt
2 1/2 tsp cumin, divided
1/2 tsp pepper
1/4 tsp crushed red pepper
2 cloves garlic, minced (Ha! I used... more. Besides personal preference, "Garlicky" > "two".)
2 bone-in pork chops, 1 1/2" thick (1 3/4 lbs total)
1 large head cauliflower, about 2 lbs, trimmed and floreted
2 Tbsp olive oil
fresh cilantro for serving
2 Tbsp pomegranate seeds
lemon wedges
Heat the oven to 450. In a small bowl, mix together the brown sugar, salt, 1 1/2 tsp cumin, black pepper, red pepper, and garlic until it resembles wet sand. Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the fridge for up to 24 hours.
On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch of salt and pepper. Spread the mixture out into one layer and roast for 15 minutes. Sprinkle the remaining 1 tsp cumin over the cauliflower and stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes. Flip the chops over and stir about again. Continue 5-15 minutes longer, until the pork is cooked through and the cauliflower is browned and tender.
Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the cilantro and pomegranate seeds, with lemon wedges on the side for squeezing.
What worked: Very good. Easy and we yummed it up for dinner and leftovers for lunch the next day.
What didn't: It's not pomegranate season (and we didn't find frozen pomegranate seeds until afterwards) so I drizzled a bit of pomegranate molasses over, which was okay but not the same effect. I forgot to add the cilantro and lemon squeezings, but that's mostly not the recipe's fault.
This is the third recipe I have made from this cookbook. I borrowed it from the library and photocopied a number of recipes that looked interesting - there were enough from the first chapter alone to use as testers. So far... they've all been "instantly go into the rotation". Which probably means I need to go buy the damn cookbook.
Will I make it again? This will go into the rotation. I might actually like the variation with bone-in chicken thighs better.
"A blast in a very hot oven is what gives this pork-and-veg dinner its caramelized appeal."
1/2 Tbsp brown sugar (Aargh. How many times have I ranted about a 1/2 Tbsp measuring spoon not being a standard size? Just say "1 1/2 tsp", dammit.)
1 tsp salt
2 1/2 tsp cumin, divided
1/2 tsp pepper
1/4 tsp crushed red pepper
2 cloves garlic, minced (Ha! I used... more. Besides personal preference, "Garlicky" > "two".)
2 bone-in pork chops, 1 1/2" thick (1 3/4 lbs total)
1 large head cauliflower, about 2 lbs, trimmed and floreted
2 Tbsp olive oil
fresh cilantro for serving
2 Tbsp pomegranate seeds
lemon wedges
Heat the oven to 450. In a small bowl, mix together the brown sugar, salt, 1 1/2 tsp cumin, black pepper, red pepper, and garlic until it resembles wet sand. Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the fridge for up to 24 hours.
On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch of salt and pepper. Spread the mixture out into one layer and roast for 15 minutes. Sprinkle the remaining 1 tsp cumin over the cauliflower and stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes. Flip the chops over and stir about again. Continue 5-15 minutes longer, until the pork is cooked through and the cauliflower is browned and tender.
Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the cilantro and pomegranate seeds, with lemon wedges on the side for squeezing.
What worked: Very good. Easy and we yummed it up for dinner and leftovers for lunch the next day.
What didn't: It's not pomegranate season (and we didn't find frozen pomegranate seeds until afterwards) so I drizzled a bit of pomegranate molasses over, which was okay but not the same effect. I forgot to add the cilantro and lemon squeezings, but that's mostly not the recipe's fault.
This is the third recipe I have made from this cookbook. I borrowed it from the library and photocopied a number of recipes that looked interesting - there were enough from the first chapter alone to use as testers. So far... they've all been "instantly go into the rotation". Which probably means I need to go buy the damn cookbook.
Will I make it again? This will go into the rotation. I might actually like the variation with bone-in chicken thighs better.
