Pork Chops with Roasted Cauliflower and Onions for 2

By á-25010

Just three ingredients season these flavorful and juicy pork chops. Complete with a side of cauliflower, this meal provides a dose of vitamin C and fiber, plus plenty of protein
5 weightwatcher points

Ingredients

• 2 pork rib chops, cut 3/4 inch thick (8 ounces total)
• 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Nonstick cooking spray
• 3 cups cauliflower florets
• 1 small onion, cut into wedges
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

Step 1

Trim fat from meat. In a small bowl, combine thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set chops aside.

2.Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

3.Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet.

4.Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done (160 degree f) and vegetables are tender, turning chops to brown evenly and stirring vegetables often.

5.Serve chops and vegetables on 2 plates. Makes 2 servings.