Skillet Roasted Pork Loin Chops, Cauliflower, and Carrots

Skillet Roasted Pork Loin Chops, Cauliflower, and Carrots (Serves 2-3)

I made a connection with Cherith Farms just a few miles down the road from me last year and started to eat local, fresh, organic foods. The experience has inspired me to support local farmers as much as I can and to stop chasing bargains in the grocery store because I now understand that the really good stuff is not cheap and what is cheap is never the really good stuff. That is a long way around to saying I paid $8.99 per pound for my first “local pork” at Whole Foods Market recently. It tasted great and I plan to keep buying high quality, local pork in the future. I prepared it according to what I am beginning to call my “cast iron protocol” because I am making so many great meals the same way. So without further delay, here is how to make Skillet Roasted Pork Loin Chops, Cauliflower, and Carrots.

Prep and Cook Time: 40-45 minutes

Ingredient list:

2 pork loin chops (bone-in)
1 head of cauliflower
1-2 handfuls of baby cut carrots
Coconut oil
Rubbed or ground sage
Red chili powder
Garlic powder

Directions: Pre-heat oven to 400 degrees. Rinse cauliflower and cut into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Season pork loin chops on both sides with salt, garlic powder, and sage. Add pork loin chops to hot skillet and brown one side 4 minutes and then turn so the other side can brown 4 minutes. Add cauliflower to the skillet and arrange around the pork loin chops while the second side is browning. Add baby cut carrots to the extent there is room in the skillet. Dust the carrots with a little salt and garlic powder. Place lid on skillet and move to the oven. Let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I worried the pork would not produce enough fat to keep everything moist, but the cauliflower and carrots released lots of water while cooking and I was very happy with how both the pork and the vegetables turned out.

I tend to eat a pound of vegetables in one sitting with meat, but I am a big eater.

My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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