Thyme Pork Chops with Roasted Cauliflower | Midwest Living

Thyme Pork Chops with Roasted Cauliflower

Thyme Pork Chops with Roasted Cauliflower

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  • Makes: 2 servings
  • Start to Finish 30 mins

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  • 2 pork rib chops, cut 3/4 inch thick
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme or Italian seasoning, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Nonstick cooking spray
  • 3 cups cauliflower florets
  • 1 small onion, cut into wedges
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Snipped fresh basil, flat-leaf parsley, and/or chives (optional)


  1. Trim fat from meat. In a small bowl, stir together thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle evenly on both sides of each chop. Set chops aside.
  2. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion; cook and stir about 5 minutes or until almost tender. Remove skillet from heat. Push cauliflower and onion to the edge of the skillet. Add oil to the skillet. Arrange the seasoned chops in a single layer in skillet. Return skillet to heat and cook over medium heat for 10 to 15 minutes or until pork chops are done (160 degrees 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 vegetable mixture with basil, parsley, and/or chives. Makes 2 servings.

Nutrition Facts

(Thyme Pork Chops with Roasted Cauliflower)

Servings Per Recipe 2, sat. fat (g) 3, Carb Choice () 1, Vegetables () 2, chol. (mg) 70, sodium (mg) 389, Lean Meat () 4, Fat () 1, fiber (g) 4, carb. (g) 11, Fat, total (g) 14, cal. (kcal) 296, pro. (g) 32

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