Monday, January 28, 2008
Pan Fried Caraway Rubbed Pork Chop with Roasted Cauliflower
A work day lunch. The trick to making a pork chop in advance turns out to be taking it out of the oven before it is done so that when you reheat it in the microwave, it does not get too dried out.
Pan Fried Caraway Rubbed Pork Chop
-2 ts caraway seeds, ground
-1 ts salt
-1 ts pepper
-2 pork chops
Mix the spices together and season all sides the the pork chops. Then pan fry on medium high in a bit of olive oil and butter for about 5 minutes on each side (for a 1 inch thick pork chop), until slightly pink inside.
Roasted Cauliflower
-1 head cauliflower, cut into flowerettes
-salt and pepper to taste
Season cauliflower with salt and pepper and place in a baking dish. Roast on 350, covered, until fork tender. Then remove cover and roast until beginning to brown, stirring occasionally.
-2 ts caraway seeds, ground
-1 ts salt
-1 ts pepper
-2 pork chops
Mix the spices together and season all sides the the pork chops. Then pan fry on medium high in a bit of olive oil and butter for about 5 minutes on each side (for a 1 inch thick pork chop), until slightly pink inside.
Roasted Cauliflower
-1 head cauliflower, cut into flowerettes
-salt and pepper to taste
Season cauliflower with salt and pepper and place in a baking dish. Roast on 350, covered, until fork tender. Then remove cover and roast until beginning to brown, stirring occasionally.
Labels: cauliflour, homemade, lunch recipes, pork
# posted by Alexis @ 12:36 PM 
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