Seared Pork Chops over Cauliflower with Chilled Fennel Salad
Ingredients
Fennel Salad
- 1 whole fennel bulb, small sliced thinly
- 1 whole orange peeled and sliced into wedges
- 1 tbsp pomegranate seeds
- 2 tsp champagne vinegar
- 1 tsp olive oil for the fennel salad
Pork & Cauliflower
- 2 1 1/14 pound pork chop
- 2.5 tsp Italian seasoning
- 1 head cauliflower chopped to 1-2 inch pieces
- 1 cup celery root chopped to cubes
- 1 whole white onion chopped
- salt & pepper to taste
- 1/4 cup balsamic vinegar (optional)
- 1/4 cup pomegranate or orange juice (optional)
Servings:
Instructions
Fennel Salad
- 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
- Roast the celery root, onion, and cauliflower in 375 degree F oven for about 35 minutes or until veggies are tender.
- 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.
- Let pork chops rest while you mash the cauliflower with hand blender.
- Plate pork chop resting on mashed cauliflower. Top with refreshing fennel salad. Drizzle with sweet balsamic glaze.
Sweet Balsamic Glaze (optional)
- 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.