Mealime

35 minutes

1
Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Wash and dry the fresh produce.

1 medium head cauliflower
2 sticks celery
1 small bunch fresh dill

3
Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Cut into small, bite-sized florets.
4
Once the water comes to a boil, uncover, add cauliflower and salt; stir for a few seconds. Cook until crisp-tender, about 3 minutes. Drain and set aside to cool.
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½ tsp salt
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5
Preheat the broiler to high and position rack about 6 inches from the top.
6
Place pork chops on a broiler pan and season both sides with salt and pepper.
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4 pork chops, bone-in
½ tsp salt
½ tsp black pepper
```
7
Place pork chops in the oven and broil, flipping halfway through cooking time. Cook until chops are no longer pink in the center and are browned at the edges, 12-14 minutes, or until they reach an internal temperature of 145°F. Remove from the oven and let rest for 5 minutes.

While the pork chops are cooking, add mayonnaise, vinegar, Dijon, and spices to a large bowl; whisk together.

⅓ cup mayonnaise
4 tsp red wine vinegar
2 tbsp Dijon mustard
½ tsp garlic powder
½ tsp curry powder
¼ tsp paprika
½ tsp salt
½ tsp black pepper

9
Peel and mince shallot. Small dice celery (reserving celery leaves for garnish); transfer both to the bowl with the dressing.
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1 shallot
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10
Using a knife, shave the dill leaves off the stems; discard the stems and mince the leaves. Add dill and drained cauliflower to the bowl and stir to combine.
11
To serve, divide cauliflower salad and pork chops between plates. Garnish with celery leaves and enjoy!

← Broiled Pork Chops with Cauliflower "Potato" Salad.