This dish is perfect for anyone looking to eat healthy without sacrificing flavor. It's high in protein, low in carbs, and full of all sorts of vitamins and minerals that your body needs. Plus, it's super easy to make - just season the pork chops, toss them in the oven with some cauliflower, and let the magic happen.
One of the things I love most about this recipe is how versatile it is. You can switch up the seasonings or swap out the veggies to suit your tastes or what you have on hand. And the best part? Leftovers are even better the next day!
Cooking is one of my passions, and I love sharing my recipes and tips with others. Whether you're a seasoned pro or a beginner in the kitchen, I hope you'll give this recipe a try and let me know what you think. Bon appétit!
Ingredients:
2 (4-oz) pork chops, boneless
1 Tablespoon reduced-fat salad dressing, such as Annie's Naturals Roasted Red Pepper Dressing
1 1/2 cups cauliflower florets
1/2 teaspoon olive oil
1/4 teaspoon salt
1 Tablespoon Parmesan cheese, grated
Instructions
Place the pork chops in a resealable plastic bag and add the salad dressing. Seal the bag and lightly massage it to coat the pork chops evenly. Allow the pork chops to marinate for 30 minutes. Preheat the oven to 375°F. Toss the cauliflower florets with olive oil and salt. Line a small roasting pan or sheet pan with aluminum foil. Remove the pork from the resealable bag and place it on the foil-lined pan. Place the cauliflower florets loosely around the pork chops, and transfer the pan to the preheated oven. Roast for 20 minutes, and then remove the pan from the oven and sprinkle the Parmesan cheese over the cauliflower. Return the pan to the oven and continue roasting for an additional 5 minutes, or until the Parmesan cheese is lightly brown and the pork reaches an internal temperature of 145°F. Enjoy.
Tip:
Cauliflower contains fiber, which helps with weight loss and digestion. As a bonus, it's easy to prepare!