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Broiled Salt & Pepper Pork Chops with Cauliflower "Potato" Salad.

  • ½ medium head
  • 1 stick
  • ½ small bunch
    fresh dill
  • 2
    pork chops, bone-in
  • ½
    black pepper
    curry powder
    Dijon mustard
    garlic powder
    red wine vinegar
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap); cover and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce.
    ½ medium head cauliflower
    1 stick celery
    ½ 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.
    ¼ tsp salt
  • 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.
    2 pork chops, bone-in
    ¼ tsp salt
    ¼ 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.
  • 8
    While the pork chops are cooking, add mayonnaise, Dijon, vinegar, and spices to a medium bowl; whisk together.
    3 tbsp mayonnaise
    1 tbsp Dijon mustard
    2 tsp red wine vinegar
    ¼ tsp garlic powder
    ¼ tsp curry powder
    ¼ tsp salt
    ¼ tsp black pepper
    ⅛ tsp paprika
  • 9
    Peel and mince shallot. Small dice celery (reserving celery leaves for garnish); transfer both to the bowl with the dressing.
    ½ shallot
  • 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!