I went to the store intending to get salmon, but I found a pair of beautiful inch-thick pork chops that I couldn’t pass up. The chops looked like small roasts and set my mind spinning about how to set off their flavor. I pan broiled the chops with just salt, pepper and a hint of garlic powder. I set the chops aside and caramelized a sweet/tart and crispy Pink Lady apple and strings of onion in the pan drippings. The apple and onion were the perfect enhancement for the rich pork flavor. On the side, I roasted halved Brussels sprouts and cauliflower florets tossed with olive oil, salt and pepper for a savory side. I roast the vegetables at 400 degrees for 10 minutes, toss them around and put them back in the oven for a final 10 minutes. The loose sprout leaves get a nice char which accents the whole dish.
That thick chop was just shy of a pound. I couldn’t finish it in one setting, so there will be a pork and dijon mustard sandwich coming in the near future!