Pork Chops with Peppadew Pepper Cauliflower

After the success of “The Chicken,” I quickly sought out new recipes I could try with peppadew peppers. The pepper’s briny spice made sense in pimento cheese or as a sandwich topping. Other than that I was unsure of how to use this new-to-me ingredient. I Googled and found a recipe from Amateur Gourmet that combined cauliflower with the vinegary brine of the peppadew peppers. The result is quite delicious. I follow Amateur Gourmet’s recipe pretty much to the letter, but I have tried switching the pork chops for tenderloin. Sometimes, if it ain’t broke, don’t fix it.

Preheat the oven to 450. While the oven preheats, cut a head of cauliflower into florets.

 

Pork Chops with Peppadew Pepper Cauliflower

Season a bone-in, thick cut pork chop with salt and pepper.

Pork Chops with Peppadew Pepper Cauliflower

Heat a cast iron skillet over high heat. When the pan is HOT HOT HOT, add one tablespoon of oil to the pan. Allow the oil to get hot — almost to the point where it smokes. Carefully place the pork chops into the pan. Don’t touch them.

Pork Chops with Peppadew Pepper Cauliflower

While the pork chops cook, heat a second skillet over high heat. Add 2 tablespoons of oil to the pan. When hot, add the cauliflower to the pan and season well with salt and pepper.

Pork Chops with Peppadew Pepper Cauliflower

While everything is cooking, chop 1 cup of peppadew peppers and 1/4 cup of flat leaf parsley.

Pork Chops with Peppadew Pepper Cauliflower

Add the peppadews and parsley to the cauliflower and toss to combine. Add a splash of peppadew liquid.

Pork Chops with Peppadew Pepper Cauliflower

Check the pork chops. The bottom should have a golden brown crust. Flip the chops and place the skillet in the oven for 2-3 minutes or until cooked through.

Pork Chops with Peppadew Pepper Cauliflower

When the pork is fully cooked (145 degrees), remove the pork from the skillet and add in one tablespoon of butter.

Pork Chops with Peppadew Pepper Cauliflower

Whisk in up to 1 cup of peppadew liquid.

Pork Chops with Peppadew Pepper Cauliflower

Spoon the liquid over the cauliflower and the pork chop before serving.

Pork Chops with Peppadew Pepper Cauliflower

Pork Chops with Peppadew Pepper Cauliflower
Serves 2
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 head of cauliflower, cut into florets
  2. 2 thick cut bone in pork chops
  3. Salt and Pepper
  4. 3 tablespoons of oil, divided
  5. 1 cup of peppadew peppers, chopped, liquid reserved
  6. 1/4 cup of flat leaf parsley, chopped
  7. 1 tablespoon butter
Instructions
  1. Preheat the oven to 450.
  2. Season a bone-in, thick cut pork chop with salt and pepper.
  3. Heat a cast iron skillet over high heat. When the pan is HOT HOT HOT, add one tablespoon of oil to the pan. Allow the oil to get hot -- almost to the point where it smokes. Carefully place the pork chops into the pan. Don't touch them.
  4. While the pork chops cook, heat a second skillet over high heat. Add 2 tablespoons of oil to the pan. When hot, add the cauliflower to the pan and season well with salt and pepper.
  5. Add the peppadews and parsley to the cauliflower and toss to combine. Add a splash of peppadew liquid.
  6. Check the pork chops. The bottom should have a golden brown crust. Flip the chops and place the skillet in the oven for 2-3 minutes or until cooked through.
  7. When the pork is fully cooked (145 degrees), remove the pork from the skillet and butter to the skillet. Whisk in up to 1 cup of peppadew liquid.
  8. Spoon the liquid over the cauliflower and the pork chop before serving.
Adapted from Amateur Gourmet
Adapted from Amateur Gourmet
Two Forks One Love http://twoforksonelove.com/

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