Name: Broiled Salt & Pepper Pork Chops with Cauliflower "Potato Salad"
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 3 sticks celery; 1 small bunch fresh dill; 6 pork chops, bone-in; 1 ½ shallots; black pepper; curry powder; Dijon mustard; garlic powder; mayonnaise; paprika; red wine vinegar; salt

Broiled Salt & Pepper Pork Chops with Cauliflower "Potato Salad"Broiled Salt & Pepper Pork Chops with Cauliflower "Potato Salad" — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

3 sticks celery

1 small bunch fresh dill

6 pork chops, bone-in

1 ½ shallots

black pepper

curry powder

Dijon mustard

garlic powder

mayonnaise

paprika

red wine vinegar

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Wash and dry the fresh produce.

Cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stem. Cut into small, bite-sized florets.

Once the water comes to a boil, uncover, add cauliflower and salt; stir for a few seconds. Cook until crisp-tender, about 3 minutes. Drain and set aside to cool.

Preheat the broiler to high and position rack about 6 inches from the top.

Place pork chops on a broiler pan and season both sides with salt and pepper.

Place pork chops in the oven and broil, flipping halfway through cooking time. Cook until chops are no longer pink in the center and are browned at the edges, 12-14 minutes, or until they reach an internal temperature of 65°C (145°F). Remove from the oven and let rest for 5 minutes.

While the pork chops are cooking, add mayonnaise, Dijon, vinegar, and spices to a large bowl; whisk together.

Peel and mince shallots. Small dice celery (reserving celery leaves for garnish); transfer both to the bowl with the dressing.

Using a knife, shave the dill leaves off the stems; discard the stems and mince the leaves. Add dill and drained cauliflower to the bowl and stir to combine.

To serve, divide cauliflower salad and pork chops between plates. Garnish with celery leaves and enjoy!

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