Thyme Pork Chops With Cauliflower

Shorten your preparation time by picking up precut cauliflower at the supermarket.

Prep/Cook Time: 30 Minutes, Servings: 2

Ingredients

• 2 pork rib chops, cut ¾ inch thick
• 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme or Italian seasoning, crushed
• ¼ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 3 cups cauliflower florets
• 1 small onion, cut into wedges
• 1 tablespoon olive oil
• Snipped fresh basil, flat-leaf parsley and/or chives (optional)

Directions

1. Trim fat from meat. In a small bowl, stir together thyme, ⅛ teaspoon salt and ⅛ teaspoon pepper; sprinkle evenly on both sides of each chop. Set chops aside.
2. Coat a very large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Add cauliflower and onion; cook and stir about 5 minutes or until almost tender. Push cauliflower and onion to the edge of the pan and remove from heat. Add oil to the pan and arrange the seasoned chops in a single layer in the middle. Cook over medium heat for 10 to 15 minutes or until pork chops are done (160°F) and vegetables are tender, turning chops to brown evenly and stirring the vegetable mixture often. Transfer chops and vegetable mixture to dinner plates. If desired, sprinkle with additional herbs.

Nutritional Information

Per Serving: 296 calories; 14 g fat (3 g sat, g mono); 70 mg cholesterol; 11 g carbohydrate; 32 g protein; 4 g fiber; 389 mg sodium; mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.