Skillet Roasted Pork Loin Chops, Cauliflower, and Kale (Serves 2-3)
Did you know that you can fit a small head of cauliflower, 2 pork loin chops, and 2 or 3 big handfuls of fresh kale into a 12-inch cast iron skillet? You can and the meal that results from browning the pork and roasting everything for 30 minutes is excellent. Every time I hear someone say they don’t like kale I want to feed them some I’ve “roasted” with pork or chicken in a cast iron skillet. I’ve tasted kale I didn’t like, but can’t imagine anyone not liking it cooked this way.
Prep and Cook Time: 40-45 minutes
2 pork loin chops (bone-in)
1 head of cauliflower
2-3 big handfuls of kale
Red chili 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 black pepper. 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 kale to the extent there is room in the skillet. Use a wooden spoon to tuck kale into corners where possible. Dust the kale 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: 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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