Seared Pork Chops over Cauliflower with Chilled Fennel Salad
A hearty meal with a refreshing bite. Perfect cure for wintertime blues or a grilled summer supper.
Ingredients
Fennel Salad
  • 1whole fennel bulb, smallsliced thinly
  • 1whole orangepeeled and sliced into wedges
  • 1tbsp pomegranate seeds
  • 2tsp champagne vinegar
  • 1tsp olive oilfor the fennel salad
Pork & Cauliflower
  • 21 1/14 pound pork chop
  • 2.5tsp Italian seasoning
  • 1head cauliflowerchopped to 1-2 inch pieces
  • 1cup celery rootchopped to cubes
  • 1whole white onionchopped
  • salt & pepper to taste
  • 1/4 cup balsamic vinegar(optional)
  • 1/4cup pomegranate or orange juice(optional)
Instructions
Fennel Salad
  1. Thinly slice fresh fennel bulb (white part only) and orange to assemble the salad. Add pomegranate seeds. Combine champagne vinegar and oil. Set aside in refrigerator.
Pork Chop & Cauliflower
  1. Roast the celery root, onion, and cauliflower in 375 degree F oven for about 35 minutes or until veggies are tender.
  2. Once veggies have been in oven for 20 minutes, season the pork chops with Italian seasoning and S&P. Sear in cast iron pan for 2 minutes each side. Place it in the oven to finish cooking for 5-8 minutes depending on thickness.
  3. Let pork chops rest while you mash the cauliflower with hand blender.
  4. Plate pork chop resting on mashed cauliflower. Top with refreshing fennel salad. Drizzle with sweet balsamic glaze.
Sweet Balsamic Glaze (optional)
  1. In a small saucepan add pomegranate juice and balsamic vinegar on medium low heat. Let small bubbles form and wait for it to reduce about 10-15 minutes. Once thickened, spoon over pork before serving.

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